Easy Roasted Zucchini and Squash Recipe
Our easy roasted zucchini and squash recipe is an easy side dish and a good way to incorporate healthy vegetables at the dinner table without sacrificing flavor.
Servings: 6 servings
Calories: 35kcal
Ingredients
- 2 medium yellow summer squash cut into 1-inch half-moons
- 2 medium zucchini cut into 1-inch half-moons
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon granulated garlic or garlic powder
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash the summer squash under cool running water. Pat dry with a clean kitchen towel or paper towel.
- In a large bowl, combine the vegetables.
- Drizzle with extra-virgin olive oil. Sprinkle with kosher salt, ground black pepper, and granulated garlic. Toss until all the zucchini and squash are evenly coated with the oil and seasoning.
- Spread the seasoned vegetables evenly in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20 to 25 minutes, or until the vegetables are fork tender and golden brown around the edges.
- Remove from the oven and transfer to a serving dish and enjoy immediately.
Notes
Transfer roasted summer squash and zucchini to an airtight container and store in the refrigerator for up to 3 days.
Nutrition
Calories: 35kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 394mg | Potassium: 349mg | Fiber: 1g | Sugar: 3g | Vitamin A: 263IU | Vitamin C: 23mg | Calcium: 22mg | Iron: 1mg
