Name: Roasted Zucchini and Squash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium zucchini, sliced into 1/2-inch rounds; 2 medium yellow squash, sliced into 1/2-inch rounds; 3 tbsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried thyme; salt; black pepper; 2 tbsp fresh parsley, chopped (for garnish)

Ingredients

Scale

Ingredients
2 medium zucchini, sliced into 1/2-inch rounds
2 medium yellow squash, sliced into 1/2-inch rounds
3 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
salt
black pepper
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Method
1-Preheat oven to 425°F (220°C): Preheat oven to 425°F (220°C). Line one or two large baking sheets with parchment paper.
2-In a large bowl, combine zucchini and: In a large bowl, combine zucchini and yellow squash. Drizzle with olive oil and add garlic, oregano, thyme, salt, and pepper. Toss until every piece is evenly coated.
3-Spread in a single layer across the: Spread in a single layer across the baking sheet, making sure pieces are not touching. Use two pans if needed.
4-Roast for 20 to 25 minutes, flipping: Roast for 20 to 25 minutes, flipping halfway through, until edges are golden and vegetables are tender.
5-Transfer to a serving plate and garnish: Transfer to a serving plate and garnish with fresh parsley. Serve warm.

Last Step:

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Prep Time: 10 min
Cook Time: 25 min
Method: bake

Nutrition

Calories: 130