Description
A simple and healthy side dish of roasted zucchini and squash, seasoned and baked to perfection.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 2 medium yellow squashes, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Salt to taste
- Black pepper to taste
- Optional: grated Parmesan cheese for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and slice the zucchini and squash into even rounds.
- Place the sliced vegetables in a large bowl and drizzle with olive oil.
- Sprinkle garlic powder, Italian seasoning, salt, and pepper over the vegetables and toss to coat evenly.
- Spread the seasoned vegetables on a baking sheet in a single layer.
- Roast in the oven for 20–25 minutes, flipping halfway through, until tender and lightly browned.
- Remove from the oven and optionally sprinkle with Parmesan cheese before serving.
Notes
- For extra crispiness, broil for an additional 2–3 minutes at the end.
- Use parchment paper for easy cleanup.
- Great as a side dish or tossed with pasta.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg