Roasted Zucchini Squash

Short description

Tender, lightly caramelized zucchini rounds roasted to golden perfection with garlic and onion powder, fragrant Italian herbs, and finished with fresh parsley — a simple and healthy side dish.

Why You’ll Love This Recipe

• Quick & fuss-free: ready in about 20 minutes with minimal prep.
• Flavor-packed: olive oil, garlic, onion powder, and Italian herbs enhance the zucchini’s natural sweetness.
• Versatile side: pairs well with grilled meats, pasta, or served atop grain bowls.
• Nutritious & light: low in calories yet satisfying and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 medium zucchini, sliced into ¼‑inch rounds
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt, to taste
• Pepper, to taste
• 1 teaspoon dried Italian herbs (optional)
• Fresh parsley, chopped for garnish

Directions

1. Preheat oven to 425 °F (220 °C).
2. Wash and slice zucchini into ¼‑inch rounds.
3. In a large bowl, toss zucchini with olive oil, garlic powder, onion powder, Italian herbs (if using), salt, and pepper until evenly coated.
4. Spread the seasoned zucchini in a single layer on a parchment-lined baking sheet.
5. Roast for 15–20 minutes, stirring halfway, until tender and lightly browned.
6. Remove from oven, transfer to a serving dish, and garnish with chopped fresh parsley. Serve immediately.

Servings and timing

• Servings: 4 as a side dish.
• Prep time: ~5 minutes.
• Cook time: 15–20 minutes.
• Total time: 20–25 minutes.

Variation

• Cheesy twist: sprinkle grated Parmesan cheese during the last 5 minutes of roasting.
• Spicy version: toss with a pinch of red pepper flakes or cayenne.
• Citrus zest: add a sprinkle of lemon zest after roasting for a bright finish.
• Breaded option: coat zucchini rounds in panko breadcrumbs before roasting for extra crunch.

Storage/Reheating

• Refrigerator: Store leftover zucchini in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over medium heat or re-roast in a 375 °F oven until heated through.
• Flavor tip: a quick drizzle of fresh olive oil or a squeeze of lemon juice just before serving revitalizes leftovers.

FAQ

1. Can I use yellow squash instead of zucchini?

Absolutely—yellow squash works just as well and adds color variety.

2. Why preheat the oven to a high temperature?

The high heat encourages caramelization on the edges, delivering better flavor and texture.

3. Do I need to flip or stir the zucchini mid-roast?

Yes—stirring halfway through ensures even browning and tenderness.

4. Can I prepare this ahead of time?

You can slice and season the zucchini in advance, but bake just before serving for best texture.

5. How do I avoid soggy zucchini?

Use a single, well-spaced layer and roast at high heat to evaporate moisture.

6. Can I add fresh garlic instead of garlic powder?

Yes—mince one or two cloves and toss with the zucchini, though fresh garlic may brown more quickly.

7. What’s the best way to serve this?

Serve warm as a side or chill and use as a topping for salads and grain bowls.

8. Is olive oil necessary?

It adds flavor and helps with browning, but any neutral oil like avocado works too.

9. Should I remove seeds from zucchini?

Not necessary—slices at this thickness retain pleasant texture and flavor, seeds included.

10. Can I roast on foil instead of parchment?

Yes, foil works fine—but parchment helps prevent sticking and makes cleanup easier.

Conclusion

Roasted Zucchini Squash is a healthy, flavorful side that’s effortless yet impressive. With its tender texture, golden edges, and aromatic spices, it’s the perfect complement to any main dish — and adaptable enough to suit your personal taste. Serve fresh, store leftovers, and enjoy this simple vegetable delight!

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