Roasted Zucchini and Squash
A simple side made in just 30 minutes! This easy Roasted Zucchini and Squash recipe is the perfect summer side dish!
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 2 cloves garlic minced
- 3 tablespoons olive oil or any neutral tasting oil
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1-2 teaspoons fresh thyme chopped
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 425° F and line a baking sheet with parchment paper.
- Slice the zucchini and yellow squash in half lengthwise first. Then slice each squash in ¼-inch-thick slices, creating half-moons.
- Place all of the squash on the lined baking sheet, sprinkle over the salt, pepper, minced garlic and all but ¼ teaspoon of the fresh thyme.
- Drizzle the oil over the vegetables, toss to evenly coat. Spread out into an even layer.
- Place in the preheated oven and roast for 20 minutes, or until the squash are tender. Sprinkle with remaining fresh thyme. Enjoy!
Nutrition
Calories: 129kcalCarbohydrates: 7gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 882mgPotassium: 525mgFiber: 2gSugar: 5gVitamin A: 417IUVitamin C: 35mgCalcium: 37mgIron: 1mg
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