Roasted Summer Squash
Ingredients:
4 medium summer squash (yellow squash or zucchini), sliced into 1/4-inch rounds
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Salt and black pepper to taste
1/4 cup grated Parmesan cheese (optional, for added flavor)
Fresh parsley or basil for garnish (optional)
Directions:
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare the Squash:
Wash and slice the summer squash into 1/4-inch rounds. If using zucchini, you can slice it similarly.
Season the Squash:
In a large bowl, toss the squash slices with olive oil until evenly coated.
Add garlic powder, dried oregano, dried thyme, paprika, salt, and black pepper. Toss to coat the squash slices with the seasoning.
Arrange on Baking Sheet:
Spread the seasoned squash slices in a single layer on a baking sheet. Avoid overlapping to ensure even roasting.
Roast:
Roast in the preheated oven for 20-25 minutes, or until the squash is tender and lightly browned. You can flip the squash halfway through cooking to ensure even roasting.
Add Parmesan (Optional):
If desired, sprinkle grated Parmesan cheese over the squash during the last 5 minutes of roasting.
Garnish and Serve:
Remove the squash from the oven and let it cool slightly. Garnish with fresh parsley or basil if desired.
Serve warm as a side dish or light main course.
Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 30-35 minutes
Kcal: Approx. 100 per serving | Servings: 4