Roasted Zucchini and Squash
Golden brown and caramelized to perfection, this roasted zucchini and squash recipe will have your taste buds in a state of pure bliss.
Ingredients
- 2-3 Zucchini , sliced to about ¼ inch thickness
- 1-2 Yellow squash , sliced to about ¼ inch thickness
- 2 tablespoons Olive oil
- Salt to taste
Instructions
- Cut the tops and bottoms off of the zucchini and squash and discard them.
- Slice zucchini and squash about ¼” in thickness. If sliced too thin, they will burn; thicker is always better.
- Coat zucchini and squash in olive oil. Tip: Put the sliced vegetables into a large mixing bowl, drizzle with the olive oil and gently shake. This will coat them more effectively than just drizzling alone.
- Arrange slices in a single, uncrowded layer in a roasting pan. You may need to make two or more batches.IMPORTANT NOTE: I have not tried this recipe using a metal/aluminum baking sheet pan. If you do, pay close attention by regularly checking the vegetables and possibly adjust the cook time.
- Bake at 425 for 30-40 minutes, turning halfway through. Use tongs to gently turn each individual slice. During the second half of roasting time, pay close attention when 10 minutes are remaining. Check to see if the vegetables are done or if they need 5 minutes more or the full remaining time.
- Let cool for 3-5 minutes before enjoying. Serve on a pretty serving platter.
Notes
Storing Leftover Roasted Zucchini and Squash
You can store leftover roasted zucchini and squash in a sealed container in your refrigerator for a few days.