Description
A delightful summer side dish featuring roasted zucchini and yellow squash, perfectly caramelized and bursting with flavor.
Ingredients
Scale
- 1 lb yellow squash, sliced about ½ inch thick
- 1 lb zucchini, sliced about ½ inch thick
- 3 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 425°F (220°C).
- Slice the zucchini and yellow squash evenly into ½-inch thick rounds.
- Pat the slices dry using a clean towel or paper towels.
- Toss the squash slices with olive oil, garlic powder, Italian seasoning, sea salt, and black pepper until coated.
- Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper.
- Roast in the oven for 10-12 minutes until tender and golden on the edges.
- Switch the oven to broil and cook for an additional 3-6 minutes for extra crispiness.
- Remove from the oven and serve immediately.
Notes
Don’t overcrowd the baking sheet to ensure even roasting. For added brightness, squeeze fresh lemon juice over the squash before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: zucchini, squash, roasted vegetables, summer side dish