Description

Roasted zucchini and squash are a match made in culinary heaven, especially when caramelized to perfection in a hot oven. This simple yet flavorful side dish highlights the natural sweetness and tender texture of these summer vegetables, enhanced with just the right touch of herbs and spices. Whether you’re looking for a quick and healthy side or a vibrant addition to salads, pastas, or grain bowls, this recipe delivers every time. It’s the perfect way to elevate fresh produce without much effort, making it a go-to option for busy weeknights or family gatherings.

Ingredients

2 medium zucchini, sliced into ¼-inch rounds
2 medium yellow squash, sliced into ¼-inch rounds
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
1 teaspoon dried Italian herbs (or a mix of oregano, thyme, and basil)
Salt and freshly ground black pepper, to taste
Fresh parsley or basil, chopped (optional)
Optional: Grated Parmesan cheese

Instructions

Preheat the oven to 425°F (220°C).
Wash the zucchini and squash thoroughly, then pat them dry. Slice into ¼-inch thick rounds for even cooking.
In a large mixing bowl, toss the zucchini and squash slices with the olive oil, garlic powder, smoked paprika, dried Italian herbs, salt, and pepper. Mix until every piece is well coated.
Arrange the seasoned slices in a single layer on a parchment-lined baking sheet, leaving space between each piece for even roasting.
Roast in the preheated oven for 15-20 minutes, flipping the slices halfway through, until the edges are golden and slightly crispy.
Remove from the oven and sprinkle with freshly chopped parsley or basil for a fresh finish. Add grated Parmesan if desired.
Serve immediately while warm, or use as a topping for salads, grain bowls, or sandwiches.