Ingredients
Vegetables
- 2 medium zucchini
- 2 medium yellow squash
Seasonings & Oil
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Optional Garnish
- Grated Parmesan cheese for garnish
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup easier.
- Prepare Vegetables: Quarter the zucchini and yellow squash, then slice them into 1-inch pieces. Spread the pieces evenly in a single layer on your prepared baking sheet to ensure even roasting.
- Season: Drizzle the olive oil over the sliced vegetables and toss gently to coat them evenly. Sprinkle the dried Italian seasoning, kosher salt, and ground black pepper evenly over the squash and zucchini according to your taste preferences.
- Roast: Place the baking sheet in the preheated oven and roast the vegetables for 12 to 15 minutes. Halfway through cooking, toss the vegetables with a spatula to promote even browning and roasting on all sides.
- Garnish and Serve: Remove from the oven, sprinkle with grated Parmesan cheese if desired, and serve immediately while warm for the best flavor and texture.
Notes
- Storing Leftovers: Keep leftover roasted zucchini and squash in an airtight container in the refrigerator for up to 3 days. Due to the high water content, avoid freezing as texture will be compromised.
- Reheating: Warm leftovers by sautéing in a skillet over medium-low heat, or use a microwave or air fryer for quick reheating without losing flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
