Description
A quick and easy 30-minute side dish featuring zucchini and yellow squash roasted with garlic, olive oil, and Parmesan cheese for crispy, caramelized edges.
Ingredients
Scale
- 2 medium zucchini
- 2 medium yellow squash
- 1/2 cup roasted garlic cloves
- 1/3 cup extra virgin olive oil
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh basil leaves
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Wash and slice zucchini and yellow squash into 1/4 inch half-moon shapes.
- Place cut vegetables in a large mixing bowl.
- In a small bowl, whisk olive oil, mashed roasted garlic, oregano, red pepper flakes, salt, and pepper.
- Pour oil mixture over vegetables and toss to coat evenly.
- Spread vegetables in a single layer on a parchment-lined baking sheet, ensuring they are not crowded.
- Sprinkle grated Parmesan cheese evenly over the vegetables.
- Roast for 15 minutes, then remove and flip the vegetables.
- Return to oven and roast for another 10-15 minutes until tender and golden brown.
- Remove from oven, let rest for 2 minutes, and garnish with fresh basil before serving.
Notes
Do not overcrowd the pan to ensure vegetables roast rather than steam. Use roasted garlic to prevent burning. Pat vegetables dry after washing to improve browning. For dairy-free, substitute Parmesan with nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4
- Sodium: 250
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 8
- Fiber: 2
- Protein: 6
Keywords: zucchini, yellow squash, roasted vegetables, garlic parmesan, summer side dish, healthy dinner, gluten-free, vegetarian