Description
This Baked Squash recipe features tender yellow squash and zucchini seasoned with olive oil, garlic powder, and thyme, then roasted to golden perfection. Finished with an optional sprinkle of Parmesan cheese, it’s a simple, healthy side dish perfect for any meal.
Ingredients
Scale
Vegetables
- 2 medium yellow squash, sliced
- 2 medium zucchini, sliced
Seasonings
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
Topping (Optional)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash evenly.
- Toss Vegetables: In a large bowl, combine the sliced yellow squash and zucchini with olive oil, garlic powder, dried thyme, salt, and pepper until well coated.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a baking sheet to ensure even cooking.
- Bake: Place the baking sheet in the oven and bake for 20-25 minutes, stirring halfway through the cooking time to promote even browning and tenderness.
- Add Parmesan: During the last 5 minutes of baking, sprinkle the grated Parmesan cheese evenly over the vegetables if using, allowing it to melt and create a savory topping.
- Serve: Remove the squash from the oven and serve warm as a healthy, flavorful side dish.
Notes
- Use a mandoline slicer for evenly sliced squash and zucchini for consistent cooking.
- For a dairy-free option, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- Adjust seasoning to taste by adding crushed red pepper flakes for a bit of heat.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- You can add other herbs like rosemary or oregano for a different flavor profile.
