Roasted Squash and Zucchini
Roasted Squash and Zucchini is the perfect quick side dish for summer when produce is abundant. This vibrant recipe is loaded with plenty of spices and dried herbs that make the tender oven roasted veggies really flavorful.
Servings: 4 servings
Calories: 49kcal
Ingredients
- 2 medium yellow squash
- 2 small-medium zucchini
- 1 tablespoon olive oil or spray oil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- few shakes ground black pepper
- optional: grated parmesan cheese I used Violife vegan parmesan
Instructions
- Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
- Quarter the squash and zucchini into similar size pieces, about 1 inch chunks. If you prefer, you can slice them into rounds instead.
- Arrange on the prepared pan. Drizzle with olive oil, or spray with oil to coat.
- Sprinkle the oregano, basil, red chili flakes, garlic powder, salt and pepper on the vegetables, then toss right in the pan.
- Arrange the zucchini and squash in a single layer, then roast in the oven for 15-18 minutes, until lightly golden and cooked.
- Sprinkle on some parmesan, if desired and serve.
Notes
-
Leftover roasted squash and zucchini will keep for 2-3 days in the refrigerator in a covered container. Reheat in the oven or air fryer for best results.
-
May also use 1 1/2 teaspoons of Italian seasoning in place of the oregano, basil and chili flakes, if you have it.
- Air fryer - You can easily make this in the air fryer as well. Place everything in your air fryer basket, toss, then cook at 400 degrees for 15-25 minutes.
Nutrition
Serving: 1of 4 servings | Calories: 49kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 295mg | Potassium: 268mg | Fiber: 1g | Sugar: 2g | Vitamin A: 237IU | Vitamin C: 17mg | Calcium: 19mg | Iron: 1mg