Description
Roasted Summer Squash is a simple yet flavorful side dish featuring tender, caramelized zucchini or summer squash seasoned with garlic, Italian herbs, and optionally topped with parmesan cheese and fresh parsley. Perfectly roasted in the oven for a healthy and vibrant addition to any meal.
Ingredients
Scale
Vegetables
- 2 pounds summer squash or zucchini, sliced into 1/2-inch rounds or half-moons
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
Optional Toppings
- 1/4 cup grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the squash.
- Prepare Squash: Arrange the sliced summer squash evenly on a large baking sheet, ensuring the pieces are in a single layer for uniform roasting.
- Season Squash: Drizzle the olive oil over the squash and toss to coat all slices evenly. Sprinkle salt, black pepper, garlic powder, and dried Italian seasoning over the squash and toss gently again to distribute the seasonings.
- Roast Squash: Place the baking sheet in the preheated oven and roast the squash for 18 to 22 minutes. Halfway through cooking, stir the squash to promote even caramelization and tenderness.
- Add Cheese: If using parmesan cheese, remove the squash from the oven after roasting and sprinkle the cheese evenly over the squash. Return the pan to the oven for an additional 2 minutes to melt the cheese gracefully.
- Garnish and Serve: Remove from oven and garnish with freshly chopped parsley. Serve the roasted summer squash warm as a delicious side dish.
Notes
- For an extra burst of flavor, add a squeeze of fresh lemon juice just before serving.
- If you enjoy some heat, sprinkle red pepper flakes over the squash before roasting or right after finishing.
- Avoid overcrowding the pan to ensure the squash roasts rather than steams, resulting in better caramelization and texture.
