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Roasted Zucchini and Squash

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Roasted Zucchini and Squash is a quick, healthy side dish made with fresh summer vegetables, simple seasonings, and a high-heat roast that brings out their natural sweetness and tender texture. Perfect for weeknights or summer gatherings.

Ingredients

  • 2 medium zucchini
  • 2 medium yellow squash
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano or Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh parsley or grated Parmesan (optional, for garnish)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
  2. Wash and trim the ends of the zucchini and squash. Slice into 1/4-inch thick rounds or half-moons.
  3. In a large bowl, toss the zucchini and squash with olive oil, garlic powder, onion powder, oregano, salt, and pepper until evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet without overcrowding.
  5. Roast for 20–25 minutes, flipping halfway through, until edges are golden and centers are tender.
  6. Remove from oven and garnish with fresh parsley or Parmesan, if desired. Serve warm.

Notes

For extra crispiness, don’t overcrowd the baking sheet.Use fresh herbs like basil or thyme after roasting for added flavor.Roasted veggies can be served cold in salads or wraps.To make it spicy, add red pepper flakes before roasting.Best enjoyed fresh—avoid freezing for texture quality.

Nutrition

Find it online: https://cookibly.com/roasted-zucchini-and-squash/