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Ingredients
Scale
- 2 medium zucchinis, trimmed and cut into 1-inch pieces
- 2 medium yellow squash, trimmed and cut into 1-inch pieces
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the zucchini and squash pieces with olive oil, minced garlic, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and lightly browned, flipping them halfway through.
- If using, sprinkle with Parmesan cheese during the last 5 minutes of roasting.
- Garnish with fresh parsley before serving, if desired.
Notes
- For crispier vegetables, ensure they are not overcrowded on the baking sheet. Use two sheets if necessary.
- Feel free to add other herbs like thyme or rosemary along with the garlic.
- This recipe is great for meal prep and can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg