Description
These roasted summer squash bites are what veggie dreams are made of. Caramelized edges, tender centers, and so simple you’ll make them weekly.
Ingredients
Scale
- 2 medium zucchini (about 1 pound), cut into ½-inch half-moons
- 2 medium yellow summer squash (about 1 pound), cut into ½-inch half-moons
- 2 tablespoons extra virgin olive oil
- 3–4 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon dried Italian herbs (or 1 tablespoon fresh herbs like thyme, rosemary, or basil)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons freshly grated Parmesan cheese (optional)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh herbs for garnish (parsley, basil, or chives)
Instructions
- Preheat your oven to 425°F (220°C) and position a rack in the middle of the oven.
- Wash zucchini and yellow squash thoroughly, then pat dry with paper towels. Trim the ends and slice into uniform half-moon shapes approximately ½-inch thick.
- In a large mixing bowl, combine the sliced squash with olive oil, minced garlic, dried herbs, salt, pepper, and red pepper flakes (if using). Toss thoroughly until every piece is evenly coated.
- Transfer the seasoned squash to a large rimmed baking sheet, spreading it out in a single layer with space between pieces. Avoid overcrowding, using two baking sheets if necessary.
- Roast for 20-25 minutes, flipping the pieces halfway through cooking time. Look for golden brown edges and tender centers.
- Remove from the oven and immediately sprinkle with fresh lemon juice while still hot. Add grated Parmesan cheese now if using.
- Garnish with freshly chopped herbs just before serving.