Description
This Roasted Squash and Zucchini recipe is a quick and flavorful side dish perfect for summer. Tender oven-roasted yellow squash and zucchini are seasoned with a blend of dried herbs, spices, and a touch of garlic powder, then lightly coated in olive oil and roasted to golden perfection. Optional vegan parmesan adds a savory finish.
Ingredients
Scale
Vegetables
- 2 medium yellow squash
- 2 small-medium zucchini
Seasonings
- 1 tablespoon olive oil (or spray oil)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- few shakes ground black pepper
Optional
- grated parmesan cheese (Violife vegan parmesan recommended)
Instructions
- Preheat Oven: Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Vegetables: Quarter the yellow squash and zucchini into approximately 1 inch chunks or slice them into rounds if preferred, ensuring uniform size for even cooking.
- Season Vegetables: Arrange the squash and zucchini pieces on the prepared baking sheet. Drizzle with olive oil or spray to lightly coat all pieces.
- Add Herbs and Spices: Sprinkle dried oregano, dried basil, red chili flakes, garlic powder, salt, and ground black pepper evenly over the vegetables, then gently toss them right on the pan to distribute seasoning evenly.
- Roast: Spread the vegetables out in a single layer and roast in the preheated oven for 18 minutes until they become lightly golden and tender.
- Serve: Remove from the oven, sprinkle optional grated parmesan cheese on top if desired, and serve warm as a delicious side dish.
Notes
- This recipe works best with fresh summer squash and zucchini for peak flavor and tenderness.
- If you prefer a spicy kick, adjust the amount of red chili flakes to taste.
- Grated vegan parmesan adds a nice savory finish, but you can omit or substitute regular parmesan as preferred.
- Make sure to cut the vegetables into evenly sized pieces to ensure even roasting.
- Use parchment paper to prevent sticking and to make cleanup easier.
Nutrition
- Serving Size: 1 serving
- Calories: 49 kcal
- Sugar: 2 g
- Sodium: 295 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
