Description
Parmesan Roasted Zucchini and Squash is a quick and flavorful side dish featuring tender roasted vegetables topped with golden, savory Parmesan cheese.
Ingredients
- 2 medium zucchinis, sliced
- 2 medium yellow squash, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the sliced zucchini and yellow squash with olive oil, garlic powder, Italian seasoning, salt, and black pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Sprinkle the grated Parmesan evenly over the vegetables.
- Roast for 18–22 minutes, until the vegetables are tender and the cheese is lightly golden.
- For extra browning, broil for 1–2 minutes at the end, watching carefully to prevent burning.
- Serve warm straight from the oven.
Notes
- Add red pepper flakes for a touch of heat.
- Squeeze fresh lemon juice over the vegetables before serving for brightness.
- Mix in cherry tomatoes for extra color and sweetness.
- Use freshly grated Parmesan for better melting and crispiness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F (175°C) oven for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 260mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
