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:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- 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.
- Spread the vegetables in a single layer on the prepared baking sheet. Don’t overcrowd the pan, or they will steam instead of roast.
- 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.
- 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!
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