Description
A simple and delicious recipe for perfectly roasted zucchini squash, seasoned to perfection.
Ingredients
Scale
- 2 medium zucchini, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sliced zucchini, olive oil, garlic powder, oregano, salt, black pepper, and red pepper flakes (if using). Toss until the zucchini is evenly coated.
- Spread the zucchini in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 15-20 minutes, or until the zucchini is tender and lightly browned, stirring halfway through for even cooking.
- If desired, sprinkle the grated Parmesan cheese over the zucchini during the last 5 minutes of roasting.
- Remove from the oven and let cool slightly before serving.
Notes
- For added flavor, try marinating the zucchini in balsamic vinegar for 30 minutes before roasting.
- Experiment with different herbs, such as thyme or basil, to customize the flavor profile to your liking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg