Oven Roasted Zucchini and Squash

by Sheryl

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 5

This is my family’s favourite, delicious oven-roasted zucchini and squash. Perfect even for picky eaters and such a simple dish to prepare. The faultless side dish with all the right flavours and textures in a snap that just cracks in your mouth. This goes alongside anything. Crunchy zucchini and squash with a touch of seasoning and Parmesan cheese. Complete a meal with this refreshing summer side dish that is perfect for all season!


2 large zucchini
2 large yellow squash
2 teaspoons garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 c freshly grated Parmesan cheese
2 tablespoons olive oil

How to make Oven Roasted Zucchini and Squash

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: Into 1/4-inch rounds, slice the zucchini and yellow squash. Place the slices into a large bowl and drizzle over the olive oil. Add in the garlic powder and pepper and stir to coat.

Step 3: On the prepared pan, spread in a single layer the oiled squash and zucchini.

Step 4: Evenly sprinkle on top with shredded cheese.

Step 5: Place inside the oven and roast for about 9 to 10 minutes or until tender.

Step 6: Adjust the oven to a broiler and place the pan up to the very top rack. Broil for about 2 to 3 minutes on high. Make sure to check on the squash and zucchini.

Step 7: Once they turned brown and crispy, remove the pan from the oven and serve immediately.

Nutrition Facts:

Calories: 121kcal | Carbohydrates: 10g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 91mg | Potassium: 699mg | Fiber: 3g | Sugar: 6g | Vitamin A: 560IU | Vitamin C: 45.1mg | Calcium: 96mg | Iron: 1.1mg

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