Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted zucchini and squash

Roasted Zucchini and Squash


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

This roasted zucchini and squash is baked until tender with Italian herbs and Parmesan cheese! It’s the perfect summer side dish.


Ingredients

Scale
  • 1 pound zucchini (about 2 medium small or 3 to 4 small)
  • 1 pound squash (2 medium small)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 1/4 teaspoon kosher salt
  • 2/3 cup shredded Parmesan

Instructions

  1. Preheat the oven to 425 degrees Farenheit.
  2. Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
  3. Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
  4. Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian