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Delicious roasted zucchini and squash with herbs on a baking sheet

Roasted Zucchini and Squash

Zucchini and yellow squash sliced, tossed with olive oil, garlic, and herbs, then roasted at high heat until golden at the edges. A 25-minute side dish that goes with almost anything.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini sliced into 1/2-inch rounds
  • 2 medium yellow squash sliced into 1/2-inch rounds
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley chopped (for garnish)

Method
 

  1. Preheat oven to 425°F (220°C). Line one or two large baking sheets with parchment paper.
  2. In a large bowl, combine zucchini and yellow squash. Drizzle with olive oil and add garlic, oregano, thyme, salt, and pepper. Toss until every piece is evenly coated.
  3. Spread in a single layer across the baking sheet, making sure pieces are not touching. Use two pans if needed.
  4. Roast for 20 to 25 minutes, flipping halfway through, until edges are golden and vegetables are tender.
  5. Transfer to a serving plate and garnish with fresh parsley. Serve warm.

Notes

Don't crowd the pan. Steam is the enemy of caramelization. If the vegetables are touching, use two sheet pans. Fully preheat the oven before the pan goes in. Optional: scatter grated Parmesan over the vegetables for the last 5 minutes of roasting.