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Hey there, veggie lovers!
Are you in the mood for a tasty, healthy dish? I’ve got just the thing for you!
Today, I’m diving into a delicious recipe for baked zucchini and yellow squash.
It’s light, flavorful, and oh-so-simple to whip up.
Perfect as a side dish or even a main event!
Let’s get started and make some oven magic happen!
Possible Ingredient Alternatives
Zucchini and yellow squash can be interchanged with other summer squash varieties like pattypan or crookneck squash. These alternatives offer similar textures and flavors while providing comparable nutritional benefits. Adjust cooking time slightly based on the squash’s size and moisture content.
Small tomatoes can be replaced with cherry or grape tomatoes, or even diced regular tomatoes. If using larger tomatoes, increase cooking time slightly to allow for proper moisture release. For a lower-carb option, consider using bell peppers instead, which will add a different but complementary flavor profile.
Parmesan cheese can be substituted with nutritional yeast for a vegan option, offering a similar umami flavor and cheesy texture. Use about 3/4 cup of nutritional yeast to replace the Parmesan. Alternatively, for those who can tolerate sheep or goat milk, Pecorino Romano provides a similar sharp, salty flavor while being easier to digest for some individuals.
Preparation Time | 10-15 minutes |
Cooking Time | 25-30 minutes |
Total Time | 35-45 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 25-30 g
- Fat: 50-55 g
- Carbohydrates: 30-35 g
Ingredients
- 2 small zucchini (1 pound, sliced into 1/2-inch pieces)
- 2 small yellow squash (1 pound, sliced into 1/2-inch pieces)
- 14 ounces small tomatoes, such as flavorino or campari, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced (about 1 1/2 tablespoons)
- 1 1/4 teaspoons italian herbs
- Salt and freshly cracked black pepper
- 1 cup finely grated parmesan cheese (approximately 2.4 ounces)
- Parsley, fresh or dried, for garnish (optional)
Step 1: Prepare the Baking Sheet and Preheat Oven
Begin by preheating your oven to 400 degrees Fahrenheit.
Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil to prevent sticking and for easy cleanup.
Step 2: Make the Olive Oil Mixture
In a small bowl, whisk together olive oil, minced garlic, and Italian seasoning.
If time permits, let this mixture rest for 5 to 10 minutes.
This allows the flavors to infuse into the oil, making the dish even more aromatic.
Step 3: Coat the Vegetables
In a large mixing bowl, combine sliced zucchini, squash, and halved tomatoes.
Pour the olive oil mixture over the vegetables, then gently toss by hand to ensure that every piece is evenly coated with the flavorful oil.
Step 4: Arrange and Season the Vegetables
Transfer the coated vegetables onto the prepared baking sheet, spreading them out into an even layer for uniform cooking.
Season the veggies with salt and pepper to your taste.
Generously sprinkle Parmesan cheese over the top of each vegetable.
Step 5: Roast the Vegetables
Place the baking sheet in the preheated oven and roast the vegetables for 25 to 30 minutes.
They should be tender, and the Parmesan should turn a lovely golden brown, adding a crispy texture to the dish.
Step 6: Garnish and Serve
Once cooked, remove the vegetables from the oven.
If desired, garnish with freshly chopped parsley for a pop of color and freshness.
Serve the roasted vegetables warm and enjoy!