Description
A delightful roasted medley of zucchini and squash, enhanced with garlic and Parmesan for a comforting side dish or main course.
Ingredients
Scale
- 2 medium zucchinis, sliced into half-moons
- 2 medium yellow squashes, sliced into half-moons
- 1 head of garlic, cloves separated and peeled
- 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
- Salt and pepper to taste
- Optional: fresh parsley, chopped for garnish
- Optional: red pepper flakes for a kick
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the sliced zucchini and squash with the peeled garlic cloves in a large mixing bowl.
- Drizzle the olive oil over the veggies and sprinkle in the Italian seasoning, salt, and pepper. Toss everything together until coated.
- Lay the coated veggies and garlic onto a baking sheet in a single layer.
- Roast for about 20 minutes, tossing halfway for even cooking.
- Check that the vegetables are tender and have a roasted look, then sprinkle with Parmesan cheese.
- Return to the oven for an additional 5 minutes to melt the cheese.
- Garnish with chopped parsley and serve.
Notes
Overcrowding the baking sheet can lead to steamed veggies. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg