Description
A simple and delicious dish featuring roasted yellow squash and zucchini, perfect as a side dish or topping for salads and grain bowls.
Ingredients
Scale
- 2 medium yellow squash
- 2 medium zucchini
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme (or 1 tsp fresh)
- Salt & freshly cracked black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
- Cut the yellow squash and zucchini into spears or thick sticks.
- In a bowl, toss the squash and zucchini with olive oil, garlic powder, thyme, salt, and pepper until well-coated.
- Arrange the spears in a single layer in the dish and roast them in the oven for 20–25 minutes or until they are tender and slightly golden.
- Optionally, sprinkle with Parmesan cheese and broil for 2 minutes until melted and crispy.
Notes
Cut the squash and zucchini into even-sized spears for uniform cooking. You can customize the seasonings as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
Keywords: squash, zucchini, roasted vegetables, side dish, summer recipes