Are you tired of bland vegetable sides that nobody wants to eat? Get ready to transform your dinner table with this incredibly simple yet irresistibly delicious Baked Zucchini and Squash recipe! In just 35 minutes, you'll create a golden, crispy, and cheesy vegetable dish that will have everyone asking for seconds. Whether you're a busy home cook or a kitchen novice, this recipe is your secret weapon to turning ordinary vegetables into a restaurant-worthy side that'll make even the pickiest eaters come back for more.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium zucchinis, sliced
- 2 medium yellow squashes, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the zucchinis and yellow squashes thoroughly under cool running water. Pat them dry with clean paper towels to remove excess moisture.
- Using a sharp knife, slice the zucchinis and yellow squashes into uniform rounds approximately 1/4 inch thick. Consistent slice thickness ensures even cooking.
- Transfer the sliced vegetables to a large mixing bowl. Drizzle olive oil over the vegetables, ensuring each slice is lightly and evenly coated.
- Sprinkle salt, black pepper, and garlic powder over the oiled vegetables. Gently toss the vegetables to distribute the seasonings evenly.
- Arrange the seasoned vegetable slices in a single layer on the prepared baking sheet. Avoid overlapping to ensure each slice gets crispy and browns properly.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the edges of the vegetables are golden brown and slightly crisp.
- Remove the baking sheet from the oven and immediately sprinkle grated Parmesan cheese over the hot vegetables. The residual heat will help melt the cheese.
- Let the baked zucchini and squash rest for 2-3 minutes before serving to allow the cheese to set and the vegetables to cool slightly.
- Serve hot as a side dish or light vegetable accompaniment to main courses. Can be garnished with fresh herbs like chopped parsley or basil if desired.
Tips
- Slice Uniformly: Use a sharp knife or mandoline to create even 1/4-inch thick slices. This ensures consistent cooking and prevents some pieces from burning while others remain undercooked.
- Remove Moisture: Pat your vegetables dry after washing to help them crisp up instead of steaming in the oven.
- Don't Overcrowd: Use a large baking sheet and spread vegetables in a single layer. Overlapping can lead to soggy, steamed vegetables instead of crispy, roasted ones.
- High Heat is Key: The 425°F temperature helps caramelize the edges and create that desirable golden-brown color.
- Fresh Cheese Matters: Use freshly grated Parmesan for the best melting and flavor. Pre-grated cheese often contains anti-caking agents that prevent smooth melting.
- Optional Flavor Boosters: Experiment with additional herbs like thyme, rosemary, or oregano for extra depth of flavor.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 6g
Protein: 4g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 5mg
