Description
Roasted zucchini and squash is a vibrant, 15-minute side dish that transforms fresh vegetables into a deliciously caramelized treat. With their tender texture and rich flavor enhanced by olive oil and garlic powder, these colorful veggies add brightness to any meal. Perfect for barbecues or quick weeknight dinners, this nutritious dish will have everyone asking for seconds.
Ingredients
Scale
- 2 medium zucchini (about 300g)
- 2 yellow squash (about 300g)
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and slice the zucchini and yellow squash into even rounds, about half an inch thick.
- In a large bowl, combine the sliced vegetables with olive oil, garlic powder, salt, and pepper. Toss until well coated.
- Arrange the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 10-12 minutes until tender and slightly browned on the edges.
- Serve warm as a side dish or toss into salads for added flavor.
Nutrition
- Serving Size: 1 cup roasted zucchini and squash
- Calories: 100
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For extra flavor, consider adding herbs like thyme or rosemary. You can mix in other vegetables like bell peppers or cherry tomatoes for variety. To enhance crunchiness, broil the veggies for the last two minutes of cooking.