Description

A bright, simple summer side featuring zucchini and yellow squash roasted with garlic, fresh herbs, and olive oil. Crisp-tender, weeknight-easy, and endlessly versatile.

Ingredients

Scale

2 medium zucchini, sliced 1/4-inch thick

2 medium yellow squash, sliced 1/4-inch thick

3 cloves garlic, minced

2 tbsp extra-virgin olive oil

2 tbsp chopped fresh herbs (parsley, basil, or thyme)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Pinch red pepper flakes (optional)

1 tsp lemon juice or zest, for serving (optional)

2 tbsp grated Parmesan, for serving (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a rimmed sheet pan with parchment.

2. Toss zucchini and squash with olive oil, garlic, herbs, salt, pepper, and red pepper flakes (if using).

3. Spread in a single layer on the sheet pan without overlapping.

4. Roast 8 minutes, flip, then roast 7–8 minutes more until tender with lightly golden edges.

5. Finish with a sprinkle of fresh herbs and optional lemon or Parmesan; serve warm.

Prep Time: 10 minutes
Cook Time: 16 minutes

Nutrition

Calories: 100 kcal
Sodium: 240 mg
Fat: 7 g
Carbohydrates: 7 g
Protein: 2 g