Roasted Zucchini and Squash
A simple side dish made with zucchini, yellow squash and a few basic ingredients.
Servings: 3 servings
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Grated parmesan cheese for garnish (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper or aluminum foil.
- Quarter the zucchini and squash, then slice into 1-inch pieces. Arrange in a single layer on the prepared baking sheet. Drizzle the olive oil over and toss to evenly coat.
- Sprinkle evenly with Italian seasoning, salt, and pepper (more or less to your taste).
- Roast squash for 12-15 minutes, tossing with a spatula halfway through the cook time to ensure even browning.
- Garnish with grated Parmesan, if desired, and serve immediately.
Notes
Storing Leftovers: Leftover roasted zucchini can be stored in an airtight container in the fridge for 3 days. Because of the high water content, freezing is not recommended.
Reheating: To reheat your zucchini, add it to a skillet over medium-low heat and saute until warmed through. You can also reheat it in the microwave or air fryer.
Nutrition
Calories: 87kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 401mg | Potassium: 696mg | Fiber: 3g | Sugar: 6g | Vitamin A: 536IU | Vitamin C: 46mg | Calcium: 53mg | Iron: 1mg