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Ingredients
Scale
- 2 medium yellow squash
- 2 small to medium zucchini
- 1 tablespoon olive oil (or spray oil)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- A few shakes of ground black pepper
- Optional: grated parmesan cheese (or vegan parmesan like Violife)
Instructions
- Preheat oven to 425 degrees F.
- Quarter the yellow squash and zucchini into 1-inch chunks.
- Line a baking sheet with parchment paper.
- Spread the quartered vegetables on the baking sheet without overcrowding.
- Drizzle with olive oil or spray oil.
- Sprinkle and toss the vegetables with oregano, basil, chili flakes, garlic powder, salt, and pepper.
- Arrange in a single layer on the baking sheet.
- Roast for 15-18 minutes until golden and tender.
- Sprinkle with parmesan cheese before serving, if desired.
Notes
Cut vegetables evenly for consistent cooking.
Avoid overcrowding the baking sheet for better crispiness.
Feel free to experiment with different herbs.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 80
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 3mg