Roasted Zucchini and Yellow Summer Squash

Celebrate the vibrant flavors of summer with this Roasted Zucchini and Yellow Summer Squash recipe! Perfectly seasoned with garlic powder, dried Italian herbs, and a hint of black pepper, these tender squash rounds are roasted to perfection, achieving a caramelized edge that adds irresistible depth. A drizzle of olive oil ensures each bite is rich and satisfying, while an optional sprinkling of freshly grated Parmesan cheese elevates the dish with a creamy, savory finish. Ready in just 30 minutes, this simple yet elegant recipe makes a versatile side dish that pairs beautifully with grilled meats, hearty pastas, or fresh salads. Whether you're looking for a healthy addition to your table or a standout seasonal favorite, this oven-roasted squash recipe is pure culinary bliss!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 2 medium yellow summer squash
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Wash the zucchini and yellow summer squash thoroughly under running water. Pat them dry with a clean kitchen towel or paper towels.

Step 3

Cut off the ends of the zucchini and yellow summer squash, then slice them into 1/4-inch thick rounds.

Step 4

Place the sliced zucchini and summer squash in a large mixing bowl.

Step 5

Drizzle the olive oil over the sliced vegetables, then add the garlic powder, dried Italian seasoning, salt, and black pepper. Toss everything together until the vegetables are evenly coated.

Step 6

Spread the seasoned zucchini and summer squash in a single layer on the prepared baking sheet, ensuring they are not overlapping for even roasting.

Step 7

Place the baking sheet in the preheated oven and roast for 18-20 minutes, or until the vegetables are tender and slightly caramelized around the edges.

Step 8

If desired, sprinkle the grated Parmesan cheese over the vegetables during the last 2 minutes of roasting to let it melt slightly.

Step 9

Once cooked, remove the baking sheet from the oven and let the vegetables cool for a minute or two before serving.

Step 10

Transfer the roasted zucchini and yellow summer squash to a serving plate or bowl. Serve warm as a side dish or as part of a main meal.

Nutrition Facts

Serving size	(837.4g)

Amount per serving	% Daily Value*
Calories	521.0

Total Fat 33.1g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 3.3g
Cholesterol 8mg	0%
Sodium 5071.0mg	0%
Total Carbohydrate 48.4g	0%
Dietary Fiber 7.9g	0%
Total Sugars 38.8g
Protein 12.4g	0%

Vitamin D 0IU	0%
Calcium 267.7mg	0%
Iron 3.8mg	0%
Potassium 1788.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.1%

Protein: 9.2%

Carbs: 35.8%