Roasted Zucchini & Squash: Crave-Worthy Recipe!
Finally, a recipe you'll crave! This roasted zucchini and squash is golden, tender, and bursting with savory flavor. A healthy and crave-worthy side dish that’s quick, easy, and anything but boring.
Equipment
- Baking Sheet
- Mixing bowl
- Knife
- Cutting board
- Parchment paper for easy cleanup (optional)
Ingredients
- 2 medium zucchini, cut into 1-inch pieces
- 2 medium yellow squash, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the zucchini and squash thoroughly.
- Cut the zucchini and squash into uniform 1-inch pieces.
- In a large bowl, toss the vegetables with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast for 20–30 minutes, tossing once halfway through, until tender and golden brown.
- If using Parmesan, sprinkle over the vegetables during the last 5 minutes of roasting.
- Remove from oven and serve immediately.
Notes
Use parchment paper to avoid sticking and make cleanup easier. For added flavor, toss with fresh lemon zest or a drizzle of balsamic glaze after roasting. Store leftovers in the fridge up to 3 days.