Roasted Zucchini And Squash

Roasted Zucchini and Squash

This is a simple and flavorful side dish that’s perfect for summer squash and zucchini season.

Ingredients:

• 1 pound zucchini, sliced diagonally (about 1/2-inch thick)
• 1 pound summer squash (yellow or pattypan), sliced diagonally (about 1/2-inch thick)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh herbs (optional: parsley, basil, or thyme), chopped, for garnish

Cooking Guide:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the zucchini and squash with olive oil, oregano, garlic powder, salt, and pepper. Make sure the vegetables are evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Don’t overcrowd the pan, or they will steam instead of roast.
4. Roast for 20-25 minutes, or until the vegetables are tender-crisp and golden brown on the edges. You can flip the vegetables halfway through roasting for more even browning.
5. Remove from the oven and garnish with fresh chopped herbs, if desired. Serve immediately.

Tips:

• For added flavor, you can toss the vegetables with a tablespoon of balsamic vinegar or lemon juice along with the olive oil.
• If you don’t have dried oregano, you can substitute with 1/2 teaspoon of Italian seasoning.
• Want a bit of spice? Add a pinch of red pepper flakes to the seasoning mix.
• This recipe is easily doubled or tripled to feed a crowd.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave.

Enjoy this delicious and healthy side dish!