Roasted Zucchini and Squash
This roasted zucchini and squash recipe is the perfect healthy side dish for busy weeknights—tossed with garlic, herbs, and melty Parmesan, all on one sheet pan.
Ingredients
- 1 small zucchini, about 10 ounces, cut into ½-inch thick slices
- 10 ounces small yellow summer squash, cut into ½-inch thick slices
- 7 ounces cherry tomatoes, cut in half
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and black pepper, to taste
- ½ cup finely shredded Parmesan cheese
- fresh or dried parsley or basil, for garnish (optional)
Instructions
- Preheat the oven: Set it to 400°F and line a sheet pan with parchment or foil.
- Make the seasoning oil: In a small bowl, whisk together olive oil, garlic powder, and Italian seasoning.
- Toss zucchini and squash: Place sliced zucchini and squash in a large bowl. Add most of the seasoned oil and toss to coat.
- Toss the tomatoes separately: In another small bowl, toss the halved cherry tomatoes with the remaining oil.
- Arrange on baking sheet: Spread all the veggies in a single layer. Try not to overcrowd.
- Season: Sprinkle salt and pepper to taste, then add Parmesan cheese evenly over the top.
- Roast: Bake for 25–30 minutes or until veggies are tender and cheese is golden.
- Finish and serve: Sprinkle with parsley or basil if using. Serve warm.
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Nutrition
Calories: 94kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 12mgPotassium: 437mgFiber: 2gSugar: 4gVitamin A: 491IUVitamin C: 32mgCalcium: 33mgIron: 1mg
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