Description
This Roasted Summer Squash and Zucchini recipe highlights the natural flavors of fresh summer vegetables, roasted to tender perfection with garlic, Italian seasoning, and a sprinkle of savory parmesan. A simple yet flavorful side dish that’s quick to prepare and perfect for any meal.
Ingredients
Scale
Vegetables
- 1 pound zucchini (sliced into 1/2 inch slices)
- 1 pound summer squash (sliced into 1/2 inch slices)
Seasoning
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1.5 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Finishing
- 1/4 cup grated parmesan (or more to taste)
Instructions
- Prep: Heat the oven to 425°F. Prepare a rimmed baking sheet, optionally lining it with foil for easier cleanup. Avoid using baking parchment to keep the vegetables crisp.
- Season: In a large bowl, combine the sliced zucchini and summer squash. In a small bowl, mix the olive oil, minced garlic, Italian seasoning, garlic powder, salt, and black pepper. Drizzle this mixture over the vegetables, tossing well to coat each slice evenly.
- Roast: Arrange the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Roast in the preheated oven for 10 to 15 minutes, until the tops turn golden and the squash becomes tender.
- Finish and serve: Remove the baking sheet from the oven and immediately sprinkle the grated parmesan over the hot vegetables. Serve while warm for the best flavor and texture.
Notes
- For extra flavor, add a sprinkle of red pepper flakes before roasting.
- Use fresh parmesan for a more authentic flavor.
- This dish pairs beautifully with grilled meats or as a vegetarian main with a side of grains.
- Do not overcrowd the pan to ensure even roasting and caramelization.
