Description
This Roasted Summer Squash recipe is a delightful way to enjoy the flavors of fresh squash and zucchini. With a perfect blend of seasonings and the option to add Parmesan cheese for extra richness, this dish is a simple yet impressive side for any meal.
Ingredients
Scale
Ingredients for Roasted Summer Squash:
- 2 medium yellow squash, sliced into 1/4-inch rounds
- 2 medium zucchini, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Vegetables: In a large bowl, combine the sliced squash and zucchini with olive oil, garlic powder, onion powder, thyme, salt, and pepper. Toss until evenly coated.
- Roast the Vegetables: Spread the seasoned vegetables on the baking sheet in a single layer. Roast in the preheated oven for 20 to 25 minutes, flipping halfway through, until golden and slightly crispy.
- Optional Cheese Topping: If using Parmesan cheese, sprinkle it on top during the last 5 minutes of baking.
- Final Touch: Remove from the oven, garnish with fresh parsley, and serve hot.
Notes
- For added flavor, try using Italian seasoning instead of thyme.
- You can also add red pepper flakes for a bit of heat.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 2 mg
