Description
Enjoy the flavors of summer with this simple and delicious recipe for Roasted Summer Squash. Tender yellow squash and zucchini are seasoned with herbs, roasted to perfection, and topped with Parmesan cheese for a savory twist. A versatile side dish that pairs well with any meal.
Ingredients
Scale
Ingredients:
- 2 medium yellow squash
- 2 medium zucchini
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and prepare a baking sheet.
- Prepare the squash: Slice the yellow squash and zucchini, then toss with olive oil, garlic powder, thyme, salt, and pepper.
- Roast the squash: Spread the seasoned squash on the baking sheet and roast for 20–25 minutes, flipping halfway through.
- Finish and serve: Optionally, add Parmesan cheese, then garnish with parsley before serving hot.
Notes
- For extra crispness, broil for the last 2–3 minutes of roasting.
- Try adding red pepper flakes or smoked paprika for a flavor twist.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 90
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 3 mg
