Roasted Zucchini and Yellow Summer Squash
Celebrate the vibrant flavors of summer with this Roasted Zucchini and Yellow Summer Squash recipe! Perfectly seasoned with garlic powder, dried Italian herbs, and a hint of black pepper, these tender squash rounds are roasted to perfection, achieving a caramelized edge that adds irresistible depth. A drizzle of olive oil ensures each bite is rich and satisfying, while an optional sprinkling of freshly grated Parmesan cheese elevates the dish with a creamy, savory finish. Ready in just 30 minutes, this simple yet elegant recipe makes a versatile side dish that pairs beautifully with grilled meats, hearty pastas, or fresh salads. Whether you're looking for a healthy addition to your table or a standout seasonal favorite, this oven-roasted squash recipe is pure culinary bliss!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow summer squash
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash the zucchini and yellow summer squash thoroughly under running water. Pat them dry with a clean kitchen towel or paper towels.
Cut off the ends of the zucchini and yellow summer squash, then slice them into 1/4-inch thick rounds.
Place the sliced zucchini and summer squash in a large mixing bowl.
Drizzle the olive oil over the sliced vegetables, then add the garlic powder, dried Italian seasoning, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Spread the seasoned zucchini and summer squash in a single layer on the prepared baking sheet, ensuring they are not overlapping for even roasting.
Place the baking sheet in the preheated oven and roast for 18-20 minutes, or until the vegetables are tender and slightly caramelized around the edges.
If desired, sprinkle the grated Parmesan cheese over the vegetables during the last 2 minutes of roasting to let it melt slightly.
Once cooked, remove the baking sheet from the oven and let the vegetables cool for a minute or two before serving.
Transfer the roasted zucchini and yellow summer squash to a serving plate or bowl. Serve warm as a side dish or as part of a main meal.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5071 mg | 220% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 38.8 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1789 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
