Description
A simple and flavorful roasted zucchini and summer squash side dish seasoned with fresh herbs.
Ingredients
Scale
- 1 pound medium zucchini, sliced diagonally (1/2-inch)
- 1 pound medium summer squash, sliced diagonally (1/2-inch)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ cup loosely packed thinly sliced fresh basil
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Preheat oven to 425°F (220°C).
- Place the zucchini and summer squash slices on a baking sheet.
- Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Spread the squash in an even layer and roast for 20-25 minutes, turning once halfway through, until golden and tender.
- Remove from oven and immediately toss with fresh basil and parsley.
- Serve warm.
Notes
Best served right out of the oven. You can add grated Parmesan for an extra savory touch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted zucchini, summer squash, herb vegetables, easy side dish