Description
A quick, budget-friendly weeknight dinner featuring caramelized zucchini and summer squash roasted with garlic, olive oil, and parmesan cheese for a savory, crispy crust.
Ingredients
Scale
- 2 medium zucchini
- 2 medium summer squash (yellow or pattypan)
- 4–5 cloves fresh garlic, minced
- 3 tablespoons extra virgin olive oil
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Wash and chop zucchini and summer squash into half-moon shapes, about 1/4 to 1/2 inch thick.
- Peel and finely mince the garlic cloves.
- In a large mixing bowl, combine the chopped vegetables, olive oil, minced garlic, dried oregano, salt, and pepper. Toss until evenly coated.
- Line a large baking sheet with parchment paper. Spread vegetables in a single layer, ensuring they are not crowded.
- Roast for 15 minutes until vegetables start softening and gaining color.
- Remove pan from oven and sprinkle grated parmesan cheese evenly over the vegetables.
- Return to oven and roast for another 5-7 minutes until cheese is melted and golden brown.
- Let cool for 1-2 minutes to allow cheese to set, then serve immediately.
Notes
Do not overcrowd the pan to ensure roasting rather than steaming. If your oven runs hot, monitor the cheese closely to prevent burning. For a spicy kick, add red pepper flakes. This dish is best served fresh; freezing is not recommended due to high water content in zucchini.
- Prep Time: 5 minutes
- Cook Time: 20-22 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5
- Sodium: 320
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 10
- Fiber: 2
- Protein: 7
Keywords: roasted zucchini, summer squash, parmesan cheese, garlic, budget dinner, weeknight meal, vegetarian, gluten-free, healthy vegetables, easy recipe