Description
Summertime veggies never looked so good. These caramelized zucchini and summer squash slices are crispy on the outside, tender inside, and completely addictive.
Ingredients
Scale
- 2 medium zucchini (about 1 lb/450g), sliced into ¼-inch rounds
- 2 medium yellow summer squash (about 1 lb/450g), sliced into ¼-inch rounds
- 3 tablespoons olive oil
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon dried Italian seasoning
- 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 (basil, parsley, or chives), chopped
Instructions
- Preheat oven to 425°F (220°C) and position rack in upper third of oven.
- Wash and dry zucchini and summer squash, trim ends, and slice into ¼-inch thick rounds.
- In a large bowl, toss sliced vegetables with olive oil, minced garlic, Italian seasoning, salt, pepper, and red pepper flakes until evenly coated.
- Spread vegetables in a single layer on a parchment-lined baking sheet, ensuring pieces don’t overlap.
- Roast for 15 minutes, then flip vegetables and rotate pan.
- Continue roasting for 5-10 more minutes until edges are golden brown and centers are tender.
- Remove from oven and immediately sprinkle with Parmesan cheese if using.
- Drizzle with fresh lemon juice and scatter chopped fresh herbs over the top.
- Serve hot for the crispiest texture.