Roasted Zucchini and Summer Squash

$- 2 medium zucchinis, sliced into half-moons - 2 medium yellow squashes, sliced into half-moons - 3 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - 1 lemon, zested and juiced - 1/4 cup grated Parmesan cheese - Fresh parsley, chopped (for garnish) Roasted zucchini and summer squash shine with simple yet bold flavors. The fresh produce brings a light crunch and a touch of sweetness. The olive oil helps the veggies caramelize, making them golden and tender. Garlic adds a savory kick that elevates the dish. Smoked paprika brings depth to the mix. It has a rich, smoky taste that transforms the vegetables. Dried oregano gives a hint of earthiness. Salt and freshly ground black pepper enhance each bite. If you want to brighten the dish, lemon zest and juice add a tart twist. For a creamy finish, sprinkle Parmesan cheese on top. Fresh parsley not only adds color but also a fresh taste. This recipe is versatile and fun! You can mix in your favorite herbs or spices. Explore different flavors and find your perfect blend. If you want the full recipe, check out the Zesty Roasted Zucchini and Summer Squash. Enjoy your cooking! - Set temperature to 425°F (220°C). - Combine zucchinis and yellow squashes in a large mixing bowl. - Add olive oil, minced garlic, smoked paprika, dried oregano, salt, and pepper. - Mix well, coating each piece of vegetable. This step adds tons of flavor! - Spread the vegetable mixture onto a baking sheet lined with parchment paper. - Make sure the pieces are in a single layer. This helps them roast evenly. - Cook for about 20-25 minutes, tossing halfway through. - Check for a nice golden color. They should be tender and sweet. - Drizzle with lemon juice, sprinkle lemon zest, and add Parmesan cheese if desired. - These fresh notes elevate the dish, making it taste bright and fresh. For the full recipe, check out the Zesty Roasted Zucchini and Summer Squash! To get the best roast, set your oven to 425°F (220°C). This heat helps the zucchini and squash brown nicely. Place your baking sheet in the center of the oven. This spot ensures even heat around your veggies. Don’t overcrowd the pan; space helps them roast, not steam. Toss them halfway through cooking for even browning. Want to kick up the flavor? Try adding cumin or coriander for warmth. A pinch of cayenne adds heat if you like spice. Fresh herbs like thyme or rosemary can give a fragrant twist. For a tangy kick, mix in some balsamic vinegar before roasting. These spices and herbs will make your roasted veggies pop! Garnish your dish for a stunning look. A sprinkle of fresh parsley adds color and freshness. For a touch of elegance, use lemon zest on top. Serve your roasted zucchini and squash on a bright plate. This makes the colors stand out. You can also drizzle a bit of olive oil for shine. A beautiful dish makes every meal feel special. Check out the Full Recipe for more tips! {{image_2}} You can roast many other vegetables with zucchini and squash. Here are some great options: - Bell peppers - Eggplant - Carrots - Red onions - Mushrooms These vegetables add more color and flavor to your dish. Each one brings a unique taste that complements zucchini and squash. To make this recipe vegan, simply leave out the Parmesan cheese. You can replace it with nutritional yeast. This will give a cheesy flavor without dairy. You can also try adding tahini or a sprinkle of cashew cheese. These options keep the dish rich and tasty. Seasonal herbs can bring fresh flavors to your roasted veggies. Try adding: - Fresh basil - Thyme - Rosemary - Dill These herbs enhance the taste of the dish. You can toss them in before roasting or sprinkle them on top after. For a citrus kick, add some lemon zest or orange zest just before serving. These small changes can elevate your meal. Check the Full Recipe for more tips! After you enjoy your roasted zucchini and summer squash, store any leftovers in the fridge. Use an airtight container to keep them fresh. This helps prevent them from drying out. You can store them for about 3 to 4 days. When you’re ready to eat, just take them out and reheat. To freeze your roasted zucchini and summer squash, let them cool first. Then, place them in a single layer on a baking sheet. Freeze for about 1 to 2 hours. Once frozen, transfer them to a freezer-safe bag. Make sure to remove as much air as you can. They can stay good in the freezer for up to 3 months. When you want to enjoy your leftovers, try these reheating methods: - Oven: Preheat your oven to 350°F (175°C) and bake for 10-15 minutes. This helps keep them crisp. - Microwave: Place them on a microwave-safe plate and heat for 1-2 minutes. Check every 30 seconds to avoid overcooking. - Skillet: Heat a bit of olive oil in a skillet over medium heat. Add the squash and cook for about 5 minutes, stirring often. This method helps retain their flavor and texture. For the full recipe, check the earlier sections. Roast zucchini and summer squash for 20-25 minutes. This time gives you soft, tender veggies. Check them halfway through and give them a toss. This helps them cook evenly and get a nice caramelization. Yes, you can! Try adding basil, thyme, or rosemary for a fresh twist. For heat, add red pepper flakes or chili powder. You can also mix in some lemon pepper for a zesty kick. Get creative and find what flavors you love! Roasted zucchini and squash go well with grilled chicken or fish. They also complement quinoa or brown rice nicely. For a hearty meal, serve them alongside a rich pasta dish. The flavors blend well and make a great plate. Yes, this recipe is gluten-free! All the ingredients used are safe for those avoiding gluten. Just check any optional toppings, like Parmesan cheese, to ensure they meet your needs. Enjoy this dish without worry! Roasting zucchinis and squash offers a tasty way to enjoy fresh produce. You learned how to prepare and season these vegetables for a delicious dish. Remember, you can tweak flavors, use other vegetables, and even make it vegan. Store leftovers properly to enjoy later. Explore different seasoning and pairing options to keep meals exciting. By following this guide, you'll create a colorful and flavorful addition to any table. Happy cooking!$

Roasted Zucchini and Summer Squash

Elevate your summer meals with this delicious recipe for zesty roasted zucchini and summer squash! Discover how to combine fresh veggies, aromatic garlic, and a hint of lemon for a burst of flavor that's both healthy and satisfying. Perfect as a side dish or a light main, this recipe will have everyone asking for seconds. Click through to explore this simple yet mouthwatering dish and bring some zest to your table!

Print Recipe Pin Recipe

Ingredients

2 medium zucchinis, sliced into half-moons

2 medium yellow squashes, sliced into half-moons

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

1 lemon, zested and juiced

1/4 cup grated Parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the sliced zucchinis and yellow squashes.

Add the olive oil, minced garlic, smoked paprika, dried oregano, salt, and pepper to the bowl.

Toss the vegetables until they are evenly coated with the oil and seasonings.

Spread the zucchini and squash mixture evenly onto a baking sheet lined with parchment paper.

Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, tossing halfway through for even roasting.

Once roasted, remove from the oven and immediately drizzle with lemon juice and sprinkle lemon zest. If desired, add grated Parmesan cheese and toss gently.

Garnish with freshly chopped parsley before serving.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4