Imagine transforming ordinary vegetables into a mouthwatering side dish that will have your family and friends begging for seconds! This simple yet incredibly delicious Roasted Zucchini and Squash recipe is about to revolutionize your dinner table, turning humble summer vegetables into a crispy, golden-brown masterpiece that's packed with flavor and nutrition. Whether you're a veggie lover or trying to sneak more greens onto your plate, this recipe is your secret weapon to making vegetables irresistibly delectable.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups sliced zucchini
- 2 cups sliced yellow squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: garlic powder, Italian seasoning
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- Wash the zucchini and yellow squash thoroughly under cool running water. Trim off the ends and slice each vegetable into uniform 1/4-inch thick rounds to ensure even cooking.
- Place the sliced zucchini and squash in a large mixing bowl. Drizzle olive oil over the vegetables, ensuring each slice is lightly and evenly coated.
- Sprinkle salt and pepper over the vegetables. For additional flavor, add garlic powder and Italian seasoning if desired. Gently toss the vegetables to distribute the seasonings evenly.
- Spread the seasoned vegetable slices in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper roasting and prevent steaming.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, turning the vegetables halfway through cooking to ensure even browning.
- Remove from oven when vegetables are tender and have golden-brown edges. The zucchini and squash should be slightly crisp but not mushy.
- Let the roasted vegetables rest for 2-3 minutes after removing from the oven. Transfer to a serving dish and enjoy while warm.
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.
- Don't Overcrowd: Give your vegetable slices breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting, preventing that desirable crispy exterior.
- Season Generously: While salt and pepper are essential, don't be afraid to experiment with additional herbs and spices like garlic powder, Italian seasoning, or even smoked paprika.
- High Heat is Key: Roasting at 425°F (218°C) helps caramelize the edges and create those beautiful golden-brown crispy bits that make this dish so irresistible.
- Timing Matters: Keep a close eye on your vegetables and rotate the baking sheet halfway through cooking to ensure even browning.
- Fresh is Best: Use fresh, firm zucchini and squash for the most vibrant flavor and best roasting results.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 6g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
