Perfectly Roasted Zucchini Squash: Your New Favorite Summer Veggie Side
A delicious and easy-to-make summer side dish featuring roasted zucchini and yellow squash with herbs.
Ingredients
- 1 lb yellow squash sliced about ½ inch thick
- 1 lb zucchini sliced about ½ inch thick
- 3 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning store-bought or homemade
- ¼ teaspoon black pepper
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 425°F (220°C). Slice the zucchini and yellow squash evenly into ½-inch thick rounds.
- Pat the slices dry thoroughly using a clean towel or paper towels to avoid soggy veggies.
- Toss the squash slices with olive oil, garlic powder, Italian seasoning, sea salt, and black pepper in a large bowl until coated.
- Spread the seasoned squash in a single layer on a parchment-lined baking sheet, leaving space for even roasting.
- Roast in the oven for 10-12 minutes until tender and golden. For crispiness, broil for an additional 3-6 minutes, watching closely.
- Remove from the oven and serve immediately for the best texture and flavor.
Notes
Patting the squash dry before roasting helps achieve crispy edges and avoids sogginess.