Description
A delicious and healthy side dish of roasted zucchini and yellow squash, perfect for any meal.
Ingredients
Scale
- 2 medium zucchinis, sliced into half-moons
- 2 medium yellow squashes, sliced into half-moons
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley or grated Parmesan cheese (for a non-vegan option)
Instructions
- Preheat the oven to 425°F (220°C) to achieve perfect golden edges.
- Wash the zucchini and yellow squash thoroughly. Cut off the ends and slice them into half-moons, about 1/2 inch thick.
- Place the sliced vegetables in a large mixing bowl. Drizzle with olive oil, and sprinkle with garlic powder, onion powder, salt, and pepper. Toss everything together until the veggies are evenly coated.
- Spread the seasoned zucchini and yellow squash in a single layer on a large baking sheet, ensuring they aren’t overcrowded.
- Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the edges turn crispy and golden brown.
- About halfway through, give them a gentle toss for even cooking.
- Once roasted, remove from the oven and let them cool slightly. If desired, sprinkle with fresh parsley or grated Parmesan cheese before serving.
Notes
- For an extra kick, consider adding some crushed red pepper flakes.
- This dish pairs well with grilled meats or can be served as a topping for salads.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg