Name: Oven Roasted Zucchini and Squash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 medium zucchini, sliced into ¼-inch rounds; 2 medium yellow squash, sliced into ¼-inch rounds; 2 tbsp olive oil; 1 tsp garlic powder; ½ tsp dried Italian seasoning, (or a mix of oregano and basil); ½ tsp salt; ¼ tsp black pepper; ¼ cup grated Parmesan cheese, (optional for topping); fresh parsley or basil, for garnish

Ingredients

Scale

2 medium zucchini, sliced into ¼-inch rounds
2 medium yellow squash, sliced into ¼-inch rounds
2 tbsp olive oil
1 tsp garlic powder
½ tsp dried Italian seasoning, (or a mix of oregano and basil)
½ tsp salt
¼ tsp black pepper
¼ cup grated Parmesan cheese, (optional for topping)
fresh parsley or basil, for garnish

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Instructions

1-Preheat the oven: Preheat the oven: Set the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2-Prepare the vegetables: Prepare the vegetables: Slice the zucchini and squash into even ¼-inch rounds so they cook evenly. Place them in a large mixing bowl.
3-Season: Season: Drizzle with olive oil, then sprinkle garlic powder, Italian seasoning, salt, and pepper. Toss gently until all slices are well coated.
4-Arrange on the pan: Arrange on the pan: Spread the slices in a single layer on the baking sheet. Avoid overlapping so they roast, not steam.
5-Roast: Roast: Bake for 15-20 minutes, flipping halfway through, until tender and slightly golden around the edges.
6-Finish: Finish: Sprinkle Parmesan cheese over the hot veggies right after baking, if using. Garnish with fresh parsley or basil before serving.

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Prep Time: 10 min
Cook Time: 20 min
Method: bake