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This roasted zucchini and squash dish has been my go to side for easy summer meals It brings out the natural sweetness of the vegetables with a savory blend of herbs and just a touch of garlic The texture stays tender with golden crisp edges and it takes minimal effort to prepare
I started making this when our garden exploded with zucchini and it quickly became a regular part of dinner in our home even my picky eater devours it
Ingredients
- Zucchini: sliced into even rounds look for firm squash with smooth skin
- Yellow squash: similar size and shape as zucchini aim for ones without blemishes
- Olive oil: helps caramelize the edges and bind the seasoning use extra virgin for the best flavor
- Italian seasoning: classic blend of oregano thyme rosemary basil and more dried or fresh both work
- Garlic powder: boosts umami if using fresh garlic mince finely
- Sea salt: enhances natural sweetness of the vegetables use fine salt for even coverage
- Black pepper: adds contrast and warmth fresh ground gives the best punch
Step-by-Step Instructions
- Prepare the Vegetables:
- Slice zucchini and squash into one half inch thick rounds uniform cuts help them roast evenly
- Season Generously:
- In a large mixing bowl toss the squash with olive oil Italian herbs garlic powder salt and pepper mix thoroughly so all pieces are coated
- Arrange for Roasting:
- Spread slices flat on a large baking sheet leave space between pieces to avoid steaming
- Roast to Perfection:
- Bake in a preheated oven at four hundred degrees Fahrenheit for about fifteen minutes vegetables should be tender and edges lightly golden
- Finish Under Broiler:
- Turn broiler to high and move baking sheet to upper rack watch closely and broil for one to three minutes until caramelized brown spots appear
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The scent of Italian herbs and roasted garlic fills the kitchen in the best way This dish reminds me of my grandmother’s summer lunches always featuring produce from her backyard garden
Storage Tips
Let leftovers cool before storing Refrigerate in airtight container for up to four days Reheat in oven or air fryer for best texture Avoid microwaving as it may make them soggy
Ingredient Substitutions
Use avocado oil instead of olive oil for higher smoke point Swap garlic powder with finely minced fresh garlic for a stronger bite Try adding red onions or bell peppers for more variety in color and flavor
Serving Suggestions
Pair with grilled chicken or fish for a balanced meal Serve alongside pasta or quinoa for a vegetarian plate Top with crumbled feta or parmesan right out of the oven
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Cultural Context
Zucchini and squash are traditional ingredients in Mediterranean and southern US cuisines Roasting is a timeless method that enhances their flavor without heavy sauces
Frequently Asked Questions About Recipes
- → What type of squash works best for roasting?
Yellow summer squash and zucchini both roast well due to their similar texture and moisture level. Choose ones that are firm and not overly large for the best results.
- → How thick should I slice zucchini and squash for roasting?
Slice them into 3/8- to 1/2-inch thick rounds. This ensures they roast evenly and don’t turn mushy.
- → Can I use fresh garlic instead of garlic powder?
Yes, fresh minced garlic can be used, especially since the roasting time is short. Add it along with the olive oil and herbs.
- → How do I prevent the squash from becoming soggy?
Don’t overcrowd the pan and avoid overcooking. Keep slices in a single layer with space between them to allow caramelization rather than steaming.
- → What are some seasoning variations I can try?
Try adding lemon juice or zest, red pepper flakes for heat, parmesan cheese for richness, or fresh herbs like thyme and parsley after roasting.
- → Is broiling necessary after roasting?
While optional, a quick broil enhances the color and flavor by giving the vegetables a light golden crisp. Watch closely to avoid burning.