Roasted Zucchini and Yellow Squash
Ingredients
- 2-3 zucchini
- 2-3 yellow squash
- olive oil
- seasoning of choice
- parmesan cheese
Instructions
- Cut zucchini and yellow squash into strips lengthwise.
- Toss in olive oil and spread out on a cooking sheet.
- Season to taste.
- Sprinkle with parmesan.
- Cook at 350F for 20-25 minutes until veggies are tender.
The summer vegetables are just rolling in! The CSA boxes arrive around here once a week and thus far have been loaded with zucchini and squash. I have been seeking and pinning recipes with both of these as the main ingredient because I want to use them and not waste them. I found this recipe for roasted zucchini that was first up to bat.
First I cut the zucchini into long strips and I decided to go ahead and cut some yellow squash length-wise in half as well. I tossed them in olive oil and spread them on a cookie sheet. I also decided to use Cavender’s- a Greek seasoning favorite of Bub’s- as my seasoning.
And then I sprinkled some flakey parmesan over all of it. I was pretty liberal with the parmesan but not over the top.
I put these in a 350 F oven for about 20-25 minutes or until the veggies were tender. And, I have to tell you- this was super tasty and will certainly be making appearances on future menus.
- 2-3 zucchini
- 2-3 yellow squash
- olive oil
- seasoning of your choice
- Parmesan
- Cut zucchini into strips length-wise and squash in half length-wise as well
- Toss in olive oil and spread out on a cooking sheet
- Season to taste
- Sprinkle with Parmesan
- Cook at 350 F for 20-25 minutes until veggies are tender
What are your go-to recipes for the plethora of summer vegetables that are rolling in? Or do you have a spice that rocks your world? I also think Tony’s would be awesome on these.
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