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–+ servings
Roasted Zucchini and Squash

Roasted Zucchini and Squash: A Flavor-Packed Quick Side Dish

This Roasted Zucchini and Squash recipe is a vibrant 25-minute side dish that adds color and flavor to any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Vegetarian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Zucchini Fresh, sliced into 1/2-inch rounds
  • 2 medium Yellow Squash Fresh, sliced into rounds
For Roasting
  • 3 tablespoons Olive Oil To coat the veggies
  • 2 cloves Garlic Minced
  • 1 teaspoon Dried Oregano Can swap for Italian seasoning
  • 1 teaspoon Dried Thyme Fresh thyme enhances flavor
  • Salt and Black Pepper To taste
For Garnish
  • 2 tablespoons Fresh Parsley Chopped, optional garnish

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) and line one or two large baking sheets with parchment paper.
  2. Combine sliced zucchini and yellow squash in a large mixing bowl. Add olive oil, garlic, oregano, thyme, salt, and pepper; toss to coat.
  3. Spread the zucchini and squash on the prepared baking sheet in a single layer.
  4. Roast in the preheated oven for 20-25 minutes, flipping halfway through until golden brown and tender.
  5. Transfer to a serving dish and garnish with chopped parsley. Serve warm.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 200mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 2 months. Reheat in a preheated oven for best results.

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