Roasted Zucchini and Squash

Roasted zucchini and squash is a quick and easy side dish that's ready for the oven in minutes. Sliced zucchini and squash are coated in Italian seasoning and parmesan cheese then roasted in the oven.

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Author Heather

Ingredients

1.5 tablespoons olive oil
2 small zucchini
2 small yellow squash
1.5 teaspoons Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
½ cup grated parmesan cheese

Instructions

Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
Slice zucchini and yellow squash into thick ½ inch disks and pat dry with a paper towel. Set aside.
In a bowl, combine olive oil, Italian seasoning, garlic powder, salt, and pepper. Add zucchini and yellow squash disks and toss to coat.
Pour zucchini and squash onto parchment lined baking sheet and spread into a single layer. Sprinkle tops of zucchini and squash with parmesan cheese.
Bake for about 15-17 minutes, or until cooked through to your liking.

Video

Notes

Freshly grated cheese: Use freshly grated parmesan cheese. Pre-grated parmesan cheese (or cheese sold in a green cylinder) often contains anti-clumping powder which add a grainy texture when melted.
How to prevent soggy zucchini: Soggy zucchini and squash happens due to overcooking. Both vegetables can be eaten raw, so there's no reason to overcook it in the oven. Make sure your slices are nice and thick (thin pieces cook faster), and that you're patting the slices dry before tossing them in oil and seasoning.
Leftovers: Leftover squash will keep for 3-4 days in the refrigerator. I do not recommend freezing leftover squash because it will thaw with a mushy texture.

Nutrition