Description
Looking for a vibrant, delicious side that pairs well with almost anything? This Roasted Zucchini and Squash recipe is your perfect answer. With just a handful of ingredients and minimal prep time, you can create a colorful, flavorful dish that fits any meal. Whether you’re planning quick breakfast options, need healthy snack ideas, or want easy dinner pairings, this recipe has it all. The vegetables roast beautifully, offering crisp edges and tender centers seasoned to perfection. It’s one of those food ideas that you’ll keep coming back to—simple, wholesome, and incredibly satisfying.
Ingredients
2 medium zucchini, sliced into ½-inch rounds
2 medium yellow squash, sliced into ½-inch rounds
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt (adjust to taste)
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley (optional, for garnish)
Juice of ½ lemon (optional, for added brightness)
Instructions
- Preheat oven to 425°F (220°C).
- Wash zucchini and squash, trim ends, and slice into ½-inch rounds.
- Toss slices in a bowl with olive oil, garlic powder, onion powder, salt, and pepper.
- Spread in a single layer on a baking sheet lined with parchment or lightly greased.
- Roast for 20–25 minutes, flipping halfway through, until golden and tender.
- Remove from oven, garnish with lemon juice and parsley if desired.
- Serve warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer