Roasted Garlic Parmesan Zucchini and Squash Delight

by
- 2 medium zucchinis, cut into half-moon slices - 2 medium yellow squashes, cut into half-moon slices - 4 cloves garlic, finely minced - 1/2 cup freshly grated Parmesan cheese - 3 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and freshly ground black pepper - Fresh parsley, finely chopped, for garnish - Large mixing bowl - Baking sheet - Parchment paper - Calories per serving: Approximately 120 - Macronutrient breakdown: - Protein: 5g - Carbohydrates: 7g - Fat: 9g When I prepare this dish, I love using fresh vegetables. Zucchini and yellow squash bring great color and flavor. The key to making this dish shine is the garlic and Parmesan. The garlic adds a nice kick, while the cheese gives a rich taste. Using high-quality olive oil helps enhance the flavors, too. I like to check the nutritional info as well. This dish is low in calories and full of good nutrients. You can feel good about serving it to family and friends. Make sure to gather all the ingredients before starting. This helps everything come together smoothly. For the full recipe, check the details later. Enjoy the process of cooking! 1. Preheat your oven to 425°F (220°C). This hot oven helps the veggies roast well. 2. Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easy. 3. In a large bowl, mix the sliced zucchinis and yellow squashes. Make sure they are mixed well. 1. Add the minced garlic, olive oil, dried oregano, smoked paprika, salt, and pepper to the bowl. Toss everything well until the veggies get a nice coat of seasoning. 2. Spread the zucchini and squash on the baking sheet in a single layer. This helps them roast evenly and get that golden color. 3. Place the baking sheet in the oven and roast for about 20 minutes. Stir halfway through to make sure everything cooks evenly. Look for tenderness and light golden edges. 4. After 20 minutes, take out the baking sheet. Sprinkle the grated Parmesan cheese evenly over the veggies. 5. Return it to the oven for another 5 minutes. The cheese should melt and become bubbly and lightly brown. 1. Once done, let the dish cool for a couple of minutes. Then transfer the veggies to a serving dish. 2. Garnish with finely chopped parsley for freshness. Serve warm for the best flavor! 3. For a beautiful presentation, use a vibrant, shallow bowl. Add a lemon wedge on the side for a zesty touch. For the full recipe, check the [Full Recipe]. Enjoy your delicious roasted garlic Parmesan zucchini and squash! To cut zucchini and squash, use a sharp knife. Slice them into half-moon shapes. This helps them cook evenly. Aim for pieces about half an inch thick. They will roast nicely without getting too soft. When choosing fresh vegetables, look for firm zucchini and squash. They should be bright and free of blemishes. Gently squeeze them to check for firmness. If they feel soft, pick a different one. Oven temperature is key. Preheat your oven to 425°F (220°C). This high heat helps the vegetables caramelize. It creates a lovely, golden color and a sweet flavor. Stirring the vegetables halfway through roasting is important. This ensures even cooking. It helps every piece get that nice, crispy edge. You can try different cheeses. Pecorino Romano or Asiago can add a new twist. They have a strong flavor that pairs well with the vegetables. Adding fresh herbs can boost flavor. Consider thyme, basil, or rosemary. A sprinkle of red pepper flakes can add a kick. Adjust these to fit your taste. For more ideas, check the Full Recipe for variations. {{image_4}} You can easily play around with different types of squash. Try using butternut or acorn squash for a unique taste. These squashes add a sweet note to the dish. They also change the texture, making it more interesting. For seasoning alternatives, think about adding a bit of cumin or thyme. Both options add warm flavors. You can even substitute smoked paprika with regular paprika for a milder taste. If you need gluten-free options, this recipe is already safe! All the ingredients are gluten-free. You can enjoy this dish without worry. For vegan adaptations, just skip the Parmesan cheese. You can use nutritional yeast instead. It brings a cheesy flavor to the dish without dairy. There are also many vegan cheese options available. Try them to find your favorite! Instead of roasting, you can grill the zucchini and squash. Grilling adds a smoky flavor that is fantastic. Just toss the veggies on a hot grill for a few minutes. Sautéing is another quick prep method. Heat olive oil in a pan and add the sliced vegetables. Cook them on medium heat until tender. This method is fast and keeps them crisp. For more details, check out the Full Recipe. Enjoy experimenting with these variations! To store leftovers, let the dish cool completely. Place it in an airtight container. Keep it in the fridge for up to three days. When you want to reheat, use the oven for best results. Preheat to 350°F (175°C) and warm for about 10 minutes. This keeps the veggies from getting mushy. You can freeze roasted vegetables. Allow them to cool, then place them in a freezer-safe bag. Squeeze out as much air as you can. They will keep for up to three months. When you're ready to eat, thaw them in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 15 minutes. Leftovers can last in the fridge for three days. Look for signs of spoilage, like a sour smell or slime. If you see any of these signs, it’s best to toss the dish. Always trust your senses when checking for freshness. This way, you enjoy your roasted garlic Parmesan zucchini and squash delight at its best. How long does it take to roast zucchini? Roasting zucchini takes about 20 to 25 minutes at 425°F. You want them tender and a bit golden. Stir halfway for even cooking. Can I use frozen zucchini for this recipe? I do not recommend frozen zucchini. Fresh zucchini has a better texture and flavor. Frozen zucchini can be watery when cooked. What to do if zucchini is too watery? If your zucchini is watery, sprinkle salt on it before cooking. Let it sit for 10 minutes, then pat it dry. This helps remove excess moisture. How to enhance the flavors further? Try adding fresh herbs like basil or thyme. Lemon zest can also add a bright touch. A splash of balsamic vinegar boosts the flavor too. What can I use instead of Parmesan cheese? You can use Pecorino Romano for a similar taste. Nutritional yeast is a great dairy-free option, adding a cheesy flavor without dairy. Can I add other vegetables to this dish? Yes! Bell peppers, carrots, or cherry tomatoes work well. Just remember to cut them into similar sizes for even cooking. Check the full recipe for more ideas! In this blog post, we covered a simple and tasty roasted zucchini and squash recipe. You now know the ingredients, cooking steps, and storage tips. I shared helpful advice for perfecting the dish, variations to suit your taste, and answers to common questions. Remember, fresh veggies make a big difference. Enjoy experimenting with flavors and enjoy this healthy dish! It's a great way to add veggies to your meals.

WANT TO SAVE THIS RECIPE?

Looking for a side dish that’s quick, tasty, and packed with flavor? You’re in the right place! This Roasted Garlic Parmesan Zucchini and Squash Delight is a simple way to elevate your meals. With just a handful of fresh ingredients, you can create a dish that’s both nutritious and satisfying. Let’s dive into the simple steps to make this veggie delight that everyone will love!

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Ingredients

List of Ingredients

– 2 medium zucchinis, cut into half-moon slices

– 2 medium yellow squashes, cut into half-moon slices

– 4 cloves garlic, finely minced

– 1/2 cup freshly grated Parmesan cheese

– 3 tablespoons extra virgin olive oil

– 1 teaspoon dried oregano

– 1 teaspoon smoked paprika

– Salt and freshly ground black pepper

– Fresh parsley, finely chopped, for garnish

Cooking Supplies Needed

– Large mixing bowl

– Baking sheet

– Parchment paper

Nutritional Information

– Calories per serving: Approximately 120

– Macronutrient breakdown:

– Protein: 5g

– Carbohydrates: 7g

– Fat: 9g

When I prepare this dish, I love using fresh vegetables. Zucchini and yellow squash bring great color and flavor. The key to making this dish shine is the garlic and Parmesan. The garlic adds a nice kick, while the cheese gives a rich taste. Using high-quality olive oil helps enhance the flavors, too.

I like to check the nutritional info as well. This dish is low in calories and full of good nutrients. You can feel good about serving it to family and friends.

Make sure to gather all the ingredients before starting. This helps everything come together smoothly. For the full recipe, check the details later. Enjoy the process of cooking!

Step-by-Step Instructions

Preparation Steps

1. Preheat your oven to 425°F (220°C). This hot oven helps the veggies roast well.

2. Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easy.

3. In a large bowl, mix the sliced zucchinis and yellow squashes. Make sure they are mixed well.

Cooking Steps

1. Add the minced garlic, olive oil, dried oregano, smoked paprika, salt, and pepper to the bowl. Toss everything well until the veggies get a nice coat of seasoning.

2. Spread the zucchini and squash on the baking sheet in a single layer. This helps them roast evenly and get that golden color.

3. Place the baking sheet in the oven and roast for about 20 minutes. Stir halfway through to make sure everything cooks evenly. Look for tenderness and light golden edges.

4. After 20 minutes, take out the baking sheet. Sprinkle the grated Parmesan cheese evenly over the veggies.

5. Return it to the oven for another 5 minutes. The cheese should melt and become bubbly and lightly brown.

Serving Suggestions

1. Once done, let the dish cool for a couple of minutes. Then transfer the veggies to a serving dish.

2. Garnish with finely chopped parsley for freshness. Serve warm for the best flavor!

3. For a beautiful presentation, use a vibrant, shallow bowl. Add a lemon wedge on the side for a zesty touch.

For the full recipe, check the [Full Recipe]. Enjoy your delicious roasted garlic Parmesan zucchini and squash!

Tips & Tricks

Perfecting the Recipe

To cut zucchini and squash, use a sharp knife. Slice them into half-moon shapes. This helps them cook evenly. Aim for pieces about half an inch thick. They will roast nicely without getting too soft.

When choosing fresh vegetables, look for firm zucchini and squash. They should be bright and free of blemishes. Gently squeeze them to check for firmness. If they feel soft, pick a different one.

Roasting Techniques

Oven temperature is key. Preheat your oven to 425°F (220°C). This high heat helps the vegetables caramelize. It creates a lovely, golden color and a sweet flavor.

Stirring the vegetables halfway through roasting is important. This ensures even cooking. It helps every piece get that nice, crispy edge.

Enhancements

You can try different cheeses. Pecorino Romano or Asiago can add a new twist. They have a strong flavor that pairs well with the vegetables.

Adding fresh herbs can boost flavor. Consider thyme, basil, or rosemary. A sprinkle of red pepper flakes can add a kick. Adjust these to fit your taste. For more ideas, check the Full Recipe for variations.

Variations

Ingredient Swaps

You can easily play around with different types of squash. Try using butternut or acorn squash for a unique taste. These squashes add a sweet note to the dish. They also change the texture, making it more interesting.

For seasoning alternatives, think about adding a bit of cumin or thyme. Both options add warm flavors. You can even substitute smoked paprika with regular paprika for a milder taste.

Dietary Modifications

If you need gluten-free options, this recipe is already safe! All the ingredients are gluten-free. You can enjoy this dish without worry.

For vegan adaptations, just skip the Parmesan cheese. You can use nutritional yeast instead. It brings a cheesy flavor to the dish without dairy. There are also many vegan cheese options available. Try them to find your favorite!

Different Cooking Methods

Instead of roasting, you can grill the zucchini and squash. Grilling adds a smoky flavor that is fantastic. Just toss the veggies on a hot grill for a few minutes.

Sautéing is another quick prep method. Heat olive oil in a pan and add the sliced vegetables. Cook them on medium heat until tender. This method is fast and keeps them crisp.

For more details, check out the Full Recipe. Enjoy experimenting with these variations!

Storage Info

Refrigeration Tips

To store leftovers, let the dish cool completely. Place it in an airtight container. Keep it in the fridge for up to three days. When you want to reheat, use the oven for best results. Preheat to 350°F (175°C) and warm for about 10 minutes. This keeps the veggies from getting mushy.

Freezing Instructions

You can freeze roasted vegetables. Allow them to cool, then place them in a freezer-safe bag. Squeeze out as much air as you can. They will keep for up to three months. When you’re ready to eat, thaw them in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 15 minutes.

Shelf Life

Leftovers can last in the fridge for three days. Look for signs of spoilage, like a sour smell or slime. If you see any of these signs, it’s best to toss the dish. Always trust your senses when checking for freshness. This way, you enjoy your roasted garlic Parmesan zucchini and squash delight at its best.

FAQs

Common Questions

How long does it take to roast zucchini?

Roasting zucchini takes about 20 to 25 minutes at 425°F. You want them tender and a bit golden. Stir halfway for even cooking.

Can I use frozen zucchini for this recipe?

I do not recommend frozen zucchini. Fresh zucchini has a better texture and flavor. Frozen zucchini can be watery when cooked.

Cooking Tips

What to do if zucchini is too watery?

If your zucchini is watery, sprinkle salt on it before cooking. Let it sit for 10 minutes, then pat it dry. This helps remove excess moisture.

How to enhance the flavors further?

Try adding fresh herbs like basil or thyme. Lemon zest can also add a bright touch. A splash of balsamic vinegar boosts the flavor too.

Substitution Queries

What can I use instead of Parmesan cheese?

You can use Pecorino Romano for a similar taste. Nutritional yeast is a great dairy-free option, adding a cheesy flavor without dairy.

Can I add other vegetables to this dish?

Yes! Bell peppers, carrots, or cherry tomatoes work well. Just remember to cut them into similar sizes for even cooking. Check the full recipe for more ideas!

In this blog post, we covered a simple and tasty roasted zucchini and squash recipe. You now know the ingredients, cooking steps, and storage tips. I shared helpful advice for perfecting the dish, variations to suit your taste, and answers to common questions. Remember, fresh veggies make a big difference. Enjoy experimenting with flavors and enjoy this healthy dish! It’s a great way to add veggies to your meals.

- 2 medium zucchinis, cut into half-moon slices - 2 medium yellow squashes, cut into half-moon slices - 4 cloves garlic, finely minced - 1/2 cup freshly grated Parmesan cheese - 3 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and freshly ground black pepper - Fresh parsley, finely chopped, for garnish - Large mixing bowl - Baking sheet - Parchment paper - Calories per serving: Approximately 120 - Macronutrient breakdown: - Protein: 5g - Carbohydrates: 7g - Fat: 9g When I prepare this dish, I love using fresh vegetables. Zucchini and yellow squash bring great color and flavor. The key to making this dish shine is the garlic and Parmesan. The garlic adds a nice kick, while the cheese gives a rich taste. Using high-quality olive oil helps enhance the flavors, too. I like to check the nutritional info as well. This dish is low in calories and full of good nutrients. You can feel good about serving it to family and friends. Make sure to gather all the ingredients before starting. This helps everything come together smoothly. For the full recipe, check the details later. Enjoy the process of cooking! 1. Preheat your oven to 425°F (220°C). This hot oven helps the veggies roast well. 2. Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easy. 3. In a large bowl, mix the sliced zucchinis and yellow squashes. Make sure they are mixed well. 1. Add the minced garlic, olive oil, dried oregano, smoked paprika, salt, and pepper to the bowl. Toss everything well until the veggies get a nice coat of seasoning. 2. Spread the zucchini and squash on the baking sheet in a single layer. This helps them roast evenly and get that golden color. 3. Place the baking sheet in the oven and roast for about 20 minutes. Stir halfway through to make sure everything cooks evenly. Look for tenderness and light golden edges. 4. After 20 minutes, take out the baking sheet. Sprinkle the grated Parmesan cheese evenly over the veggies. 5. Return it to the oven for another 5 minutes. The cheese should melt and become bubbly and lightly brown. 1. Once done, let the dish cool for a couple of minutes. Then transfer the veggies to a serving dish. 2. Garnish with finely chopped parsley for freshness. Serve warm for the best flavor! 3. For a beautiful presentation, use a vibrant, shallow bowl. Add a lemon wedge on the side for a zesty touch. For the full recipe, check the [Full Recipe]. Enjoy your delicious roasted garlic Parmesan zucchini and squash! To cut zucchini and squash, use a sharp knife. Slice them into half-moon shapes. This helps them cook evenly. Aim for pieces about half an inch thick. They will roast nicely without getting too soft. When choosing fresh vegetables, look for firm zucchini and squash. They should be bright and free of blemishes. Gently squeeze them to check for firmness. If they feel soft, pick a different one. Oven temperature is key. Preheat your oven to 425°F (220°C). This high heat helps the vegetables caramelize. It creates a lovely, golden color and a sweet flavor. Stirring the vegetables halfway through roasting is important. This ensures even cooking. It helps every piece get that nice, crispy edge. You can try different cheeses. Pecorino Romano or Asiago can add a new twist. They have a strong flavor that pairs well with the vegetables. Adding fresh herbs can boost flavor. Consider thyme, basil, or rosemary. A sprinkle of red pepper flakes can add a kick. Adjust these to fit your taste. For more ideas, check the Full Recipe for variations. {{image_4}} You can easily play around with different types of squash. Try using butternut or acorn squash for a unique taste. These squashes add a sweet note to the dish. They also change the texture, making it more interesting. For seasoning alternatives, think about adding a bit of cumin or thyme. Both options add warm flavors. You can even substitute smoked paprika with regular paprika for a milder taste. If you need gluten-free options, this recipe is already safe! All the ingredients are gluten-free. You can enjoy this dish without worry. For vegan adaptations, just skip the Parmesan cheese. You can use nutritional yeast instead. It brings a cheesy flavor to the dish without dairy. There are also many vegan cheese options available. Try them to find your favorite! Instead of roasting, you can grill the zucchini and squash. Grilling adds a smoky flavor that is fantastic. Just toss the veggies on a hot grill for a few minutes. Sautéing is another quick prep method. Heat olive oil in a pan and add the sliced vegetables. Cook them on medium heat until tender. This method is fast and keeps them crisp. For more details, check out the Full Recipe. Enjoy experimenting with these variations! To store leftovers, let the dish cool completely. Place it in an airtight container. Keep it in the fridge for up to three days. When you want to reheat, use the oven for best results. Preheat to 350°F (175°C) and warm for about 10 minutes. This keeps the veggies from getting mushy. You can freeze roasted vegetables. Allow them to cool, then place them in a freezer-safe bag. Squeeze out as much air as you can. They will keep for up to three months. When you're ready to eat, thaw them in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 15 minutes. Leftovers can last in the fridge for three days. Look for signs of spoilage, like a sour smell or slime. If you see any of these signs, it’s best to toss the dish. Always trust your senses when checking for freshness. This way, you enjoy your roasted garlic Parmesan zucchini and squash delight at its best. How long does it take to roast zucchini? Roasting zucchini takes about 20 to 25 minutes at 425°F. You want them tender and a bit golden. Stir halfway for even cooking. Can I use frozen zucchini for this recipe? I do not recommend frozen zucchini. Fresh zucchini has a better texture and flavor. Frozen zucchini can be watery when cooked. What to do if zucchini is too watery? If your zucchini is watery, sprinkle salt on it before cooking. Let it sit for 10 minutes, then pat it dry. This helps remove excess moisture. How to enhance the flavors further? Try adding fresh herbs like basil or thyme. Lemon zest can also add a bright touch. A splash of balsamic vinegar boosts the flavor too. What can I use instead of Parmesan cheese? You can use Pecorino Romano for a similar taste. Nutritional yeast is a great dairy-free option, adding a cheesy flavor without dairy. Can I add other vegetables to this dish? Yes! Bell peppers, carrots, or cherry tomatoes work well. Just remember to cut them into similar sizes for even cooking. Check the full recipe for more ideas! In this blog post, we covered a simple and tasty roasted zucchini and squash recipe. You now know the ingredients, cooking steps, and storage tips. I shared helpful advice for perfecting the dish, variations to suit your taste, and answers to common questions. Remember, fresh veggies make a big difference. Enjoy experimenting with flavors and enjoy this healthy dish! It's a great way to add veggies to your meals.

- Roasted Garlic Parmesan Zucchini and Squash

Whip up a delicious Roasted Garlic Parmesan Zucchini & Squash Delight that's perfect for any meal! This easy-to-follow recipe combines fresh zucchini, yellow squash, garlic, and melted Parmesan cheese for a dish bursting with flavor. In just 30 minutes, you'll have a colorful and tasty side that impresses everyone. Click through to explore the full recipe and bring this delightful dish to your dinner table!
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Ingredients
  

2 medium zucchinis, cut into half-moon slices

2 medium yellow squashes, cut into half-moon slices

4 cloves garlic, finely minced

1/2 cup freshly grated Parmesan cheese

3 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika (for a rich flavor)

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped, for garnish

Instructions
 

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent the vegetables from sticking during roasting.

    In a large mixing bowl, combine the sliced zucchinis and yellow squashes.

      Add the minced garlic, olive oil, dried oregano, smoked paprika, and a generous pinch of salt and pepper. Gently toss the mixture until all the vegetables are well-coated with the seasoning.

        Evenly spread the zucchini and squash mixture in a single layer on the prepared baking sheet. Make sure they are not overcrowded to ensure they roast properly.

          Place the baking sheet in the preheated oven and roast the vegetables for about 20 minutes, or until tender and lightly golden. For best results, stir the vegetables halfway through cooking to promote even roasting.

            After 20 minutes, carefully remove the baking sheet from the oven and sprinkle the grated Parmesan cheese evenly over the top of the roasted vegetables.

              Return the baking sheet to the oven and roast for an additional 5 minutes, or until the cheese is melted, bubbly, and starting to turn golden.

                Once everything is perfectly roasted, remove it from the oven and allow it to cool for a couple of minutes. Then, transfer the delightful mixture to a serving dish.

                  Finish by garnishing with a sprinkle of freshly chopped parsley for a burst of color and freshness before serving.

                    - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                      - Presentation Tips: Serve in a vibrant, shallow bowl to highlight the colors of the zucchini and squash. Consider adding a lemon wedge on the side for an extra zest of freshness. Enjoy this delightful dish warm!

                        WANT TO SAVE THIS RECIPE?