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Roasted Zucchini and Squash
Author:
Jamielyn Nye
Bring out the natural sugars and flavors of roasted zucchini and squash using high heat and a simple seasoning blend. A quick and easy way to get a perfectly roasted veggie side dish all summer long!
Prep Time:
5
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
6
Ingredients
1
pound
zucchini
, 2 small zucchini
1
pound
yellow squash
, 2 small squash
2
Tablespoons
extra virgin olive oil
2 to 3
teaspoons
minced garlic
1
teaspoon
Italian seasoning
½
teaspoon
Kosher salt
, more to taste
¼
teaspoon
Freshly ground black pepper
, more to taste
Optional: grated parmesan cheese, freshly chopped parsley
Instructions
Preheat the oven to 400ºF. While the oven is heating up, slice the zucchini and squash into 1/2 inch slices. Place onto a baking sheet.
In a bowl, stir together the olive oil, garlic and Italian seasoning. Then evenly pour over the zucchini and squash. Season with salt and pepper.
Bake in the preheated oven for 25 minutes or until zucchini is tender. Add parmesan cheese and parsley if desired.
Serve while warm. Add fresh parsley if desired. Season to taste.
Notes
Tip:
These also taste delicious with a drizzle of
balsamic glaze
on top.
Nutrition
Calories:
69
kcal
|
Carbohydrates:
5
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Sodium:
202
mg
|
Potassium:
405
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
309
IU
|
Vitamin C:
27
mg
|
Calcium:
31
mg
|
Iron:
1
mg