Description
Zucchini and yellow squash transform into tender, slightly caramelized rounds with a crisp edge, infused with aromatic thyme, oregano, and paprika, then finished with melted Parmesan and a sprinkle of parsley.
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp grated Parmesan cheese
- 1 tbsp chopped fresh parsley
Instructions
- Preheat oven to 425°F (220°C).
- Wash zucchini and squash and slice into ¼-inch rounds.
- Place slices in a large mixing bowl.
- Drizzle olive oil over the vegetables and toss to coat evenly.
- Sprinkle garlic powder, dried thyme, dried oregano, paprika, salt, and pepper over the slices and toss again.
- Arrange the seasoned slices in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 15 to 20 minutes, or until edges are golden and vegetables are tender.
- Remove the baking sheet from the oven and evenly sprinkle grated Parmesan cheese over the roasted slices.
- Return to the oven for 2 to 3 minutes, until the cheese is melted and bubbly.
- Transfer to a serving platter and garnish with chopped fresh parsley.
Notes
- Cut zucchini and squash into uniform slices to ensure even roasting.
- Serve immediately to enjoy the best texture and flavor.
- Feel free to swap or add herbs like rosemary, basil, or parsley according to taste.
- Store any leftovers in an airtight container in the refrigerator for up to two days.