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–+ servings
Roasted Zucchini and Squash

Delicious Roasted Zucchini and Squash for Easy Weeknight Eats

Quick and easy roasted zucchini and squash, a delicious and versatile side dish perfect for weeknight meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Sides
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Zucchini sliced uniformly
  • 2 medium Yellow Squash sliced uniformly
For the Seasoning
  • 3 tablespoons Olive Oil extra virgin for best flavor
  • 2 cloves Garlic minced
  • 1 teaspoon Dried Oregano or Italian seasoning
  • 1 teaspoon Dried Thyme fresh thyme added after roasting
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
For Garnishing
  • 2 tablespoons Fresh Parsley chopped, optional

Equipment

  • Baking sheets
  • Parchment Paper
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, combine sliced zucchini and yellow squash. Add olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper. Toss gently to coat evenly.
  3. Spread the seasoned zucchini and squash mixture in a single layer on the prepared baking sheets.
  4. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until golden and tender.
  5. Remove from the oven, transfer to a serving dish, and sprinkle with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 200mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes to regain crispiness.

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