Easy recipe Roasted Zucchini and Squash uses fresh summer squash.
Makes 4 servings (serving size: about 1/2 cup), 24 calories
2 medium zucchini
2 medium yellow squash
1 tablespoon extra virgin olive oil or XVOO spray
1 teaspoon dried Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Grated parmesan cheese (optional)
Step 1. Prepare for baking. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
Step 2. Cut and season the green and yellow squash. Quarter the zucchini and squash, then slice into 1-inch pieces. Arrange in a single layer on the prepared baking sheet. Spray or very lightly drizzle the olive oil over the zucchini and toss to evenly coat. Sprinkle evenly with Italian seasoning, salt, and pepper.
Step 3. Roast & serve. Roast squash for about 12 minutes. Garnish with grated Parmesan, if desired, and serve immediately.
TIPS
When chopping your squash, make sure that they are all in roughly the same sized pieces so they all cook at once.
It’s important to make sure your zucchini and squash are in a single layer on the baking sheet so that air gets to circulate around them which makes them roast and not steam.
Even though 425F seems like a high temperature, it’s important that you don’t go below that or the zucchini will release their moisture too quickly and not have enough time to evaporate which will make the zucchini mushy.