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, to taste
black pepper, to taste
2 tbsp fresh parsley, chopped
Instructions
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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 10 min
- Cook Time: 25 min
- Method: bake
Nutrition
- Calories: 130