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Roasted Zucchini and Yellow Squash

A simple yet delicious dish that enhances the natural sweetness of zucchini and yellow squash with spices and breadcrumbs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Healthy, Vegetarian
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium zucchini, diced into 1/2-inch pieces
  • 2 medium yellow squash, diced into 1/2-inch pieces
Spices and Seasoning
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Topping
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 tablespoon chopped fresh herbs (parsley, chives, or basil) for garnish

Method
 

Preparation
  1. Preheat the oven to 425 degrees F.
  2. In a large mixing bowl, combine the olive oil, garlic powder, onion powder, thyme, oregano, salt, and pepper. Stir well.
  3. Add the diced zucchini and yellow squash into the olive oil-spice mixture and coat well.
Roasting
  1. Spread the zucchini and squash across a baking sheet in a single layer.
  2. Roast for 15 minutes, then toss the veggies and continue roasting for an additional 10 minutes.
  3. In a small bowl, combine the panko breadcrumbs and Parmesan cheese.
  4. Sprinkle the panko mixture over the roasted zucchini and squash, tossing gently.
  5. Roast for an additional 5-8 minutes until golden-brown.
  6. Finish with chopped fresh herbs.

Notes

Leftovers can be stored in an airtight container for up to 3 days. You can also freeze them for up to 2 months.