Roasted Zucchini and Squash
User Reviews
5
Roasted Zucchini and Squash
Description
This recipe highlights the natural flavors of zucchini and yellow squash through roasting, which concentrates their sweetness and softens their texture without overcooking. The vegetables are cut into uniform 1-inch pieces for even cooking, coated evenly with extra virgin olive oil, and seasoned with dried Italian seasoning, kosher salt, and ground black pepper. Roasting at 425°F encourages slight browning, delivering a gentle caramelization that enriches the flavor.
The result is tender squash with browned, flavorful edges that add depth and complexity. Sprinkling grated Parmesan cheese before serving introduces a savory, salty element that contrasts nicely with the sweetness of the roasted vegetable.
This dish pairs well with grilled meats, pasta, or can be part of a vegetable-focused meal. Serving immediately ensures the best texture; leftovers can be reheated gently on the stovetop or in the microwave.
Leftovers should be stored in an airtight container in the refrigerator for up to three days. Freezing is not recommended due to the high water content. Reheating in a skillet helps preserve texture better than microwaving alone.
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Italian seasoning dried
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- Parmesan Cheese for garnish (optional, grated
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper or aluminum foil.
- Quarter the zucchini and squash, then slice into 1-inch pieces. Arrange in a single layer on the prepared baking sheet. Drizzle the olive oil over and toss to evenly coat.
- Sprinkle evenly with Italian seasoning, salt, and pepper (more or less to your taste).
- Roast squash for 12-15 minutes, tossing with a spatula halfway through the cook time to ensure even browning.
- Garnish with grated Parmesan, if desired, and serve immediately.
Notes
- Store leftovers in the refrigerator in an airtight container for up to 3 days to maintain freshness.
- Avoid freezing roasted zucchini and squash as it can affect texture due to their high water content.
- Reheat gently in a skillet over medium-low heat for best results, or use microwave or air fryer as alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 401mg | 17% |
| Potassium | 696mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 536IU | 11% |
| Vitamin C | 46mg | 51% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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