Oven Roasted Zucchini and Squash: a delicious and easy way to serve up some summer produce. Sprinkled with a touch of seasoning on a bit of parmesan cheese these make a great summer side dish.
Have you ever planted one little extra zucchini plant in your garden and suddenly had enough squash to feed the neighborhood? It’s the garden veggie that just keeps giving and giving and giving… so having a long list of ways to cook it is always helpful. This option, though, is probably my very favorite way to eat the bountiful green squash – it takes all of fifteen minutes to make and the zucchini melts in your mouth while the parmesan gives it a subtle little crunch. So yummy and so simple.
To really get these coated evenly, you’ll want to toss the ingredients together in a bowl. That’s just olive oil, garlic powder, salt, and pepper, but you want to make sure the zucchini is really evenly coated in it. Drizzling and sprinkling won’t quite get you there.
4 large zucchini or summer squash
2 teaspoons garlic powder
1/3 cup parmesan cheese, freshly grated
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400°F.
Slice squash into 1/4 inch rounds and add to a large bowl. Add olive oil, garlic powder, salt, and pepper, and toss to coat.
Arrange squash on a rimmed baking sheet in a single layer. Sprinkle evenly with parmesan cheese.
Bake until just tender, 9-10 minutes. Turn broiler on high and broil until golden brown, 2-3 minutes.
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