Description
This recipe makes crispy, savory, and addictive roasted zucchini and squash. It is simple to prepare and a great side dish.
Ingredients
Scale
- 2 medium zucchini, sliced into 1/2-inch rounds
- 2 medium yellow squash, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Optional: 1 tablespoon grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine sliced zucchini and yellow squash.
- Drizzle with olive oil and toss to coat evenly.
- Sprinkle with garlic powder, onion powder, black pepper, and salt. Toss again to distribute seasonings.
- Spread the seasoned squash in a single layer on a baking sheet. Avoid overcrowding.
- Roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
- For extra crispiness, broil for 2-3 minutes at the end, watching closely to prevent burning.
- If desired, sprinkle with grated Parmesan cheese immediately after removing from the oven.
- Serve hot.
Notes
- For best results, do not overcrowd the baking sheet. Use two sheets if necessary.
- Adjust seasonings to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 90
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg