Roasted Zucchini and Squash
This roasted zucchini and squash transforms fresh summer veggies into an easy, flavorful side dish! Tossed with Italian seasoning, garlic, and olive oil, then oven-roasted until tender and caramelized.
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 2 Tablespoons olive oil, 2-3 teaspoons garlic and 1 teaspoon 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.
- Serve while warm. Garnish with Parmesan and fresh parsley if desired. Season to taste.
Notes
Tip: These also taste delicious with a drizzle of balsamic glaze on top.
Nutrition
Calories: 69kcal, Carbohydrates: 5g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Sodium: 202mg, Potassium: 405mg, Fiber: 2g, Sugar: 4g, Vitamin A: 309IU, Vitamin C: 27mg, Calcium: 31mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
