Roasted Zucchini and Squash
Make perfectly roasted zucchini and squash that’s tender inside, caramelized outside, and ready in 20 minutes!
Servings: 4 servings
Ingredients
- 1 medium yellow squash
- 1 medium zucchini
- 1 Tablespoon olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Preheat oven to 425º F.
- Slice squash and zucchini into about ¼-1/2 inch thick disks.1 medium yellow squash, 1 medium zucchini
- Place in a bowl and toss with olive oil, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.1 Tablespoon olive oil, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes
- Once everything is well combined arrange in a single layer on a lined baking sheet.
- Bake for 15-20 minutes, until lightly golden. If you want it more browned, you can cook for longer.
- Remove and serve immediately.
Nutrition
Calories: 50kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 298mg | Potassium: 268mg | Fiber: 1g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 1mg
