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Delicious Oven Roasted Zucchini and Squash Recipe

Oven Roasted Zucchini and Squash

There's something so comforting about the aroma of fresh vegetables roasting in the oven. Oven roasted zucchini and squash are not only a delightful addition to your table, but they are also incredibly easy to make.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Oven Roasted Zucchini and Squash
  • 2 medium zucchinis sliced into 1/4-inch rounds
  • 2 medium yellow squashes sliced into 1/4-inch rounds
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/4 cup grated Parmesan cheese optional
  • Fresh parsley for garnish (optional)

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C).
  2. Step 2: In a large mixing bowl, combine the sliced zucchini and yellow squash.
  3. Step 3: Drizzle the olive oil over the vegetables.
  4. Step 4: Add garlic powder, onion powder, oregano, thyme, salt, and pepper. Toss everything together until the vegetables are well coated.
  5. Step 5: Spread the zucchini and squash mixture evenly on a baking sheet lined with parchment paper.
  6. Step 6: Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
  7. Step 7: If using, sprinkle the grated Parmesan cheese over the vegetables during the last 5 minutes of roasting.
  8. Step 8: Remove from the oven and garnish with fresh parsley if desired.
  9. Step 9: Serve warm as a side dish or on top of salads and grain bowls.

Notes

To store any leftovers, let them cool completely and then place them in an airtight container. They will keep in the refrigerator for up to 3 days.