Description
This delicious baked squash recipe features tender yellow squash and zucchini seasoned with garlic powder, thyme, and olive oil, then baked to perfection with an optional Parmesan cheese topping for a savory finish. It’s a quick, easy, and healthy side dish that complements 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 and zucchini evenly.
- Toss Vegetables: In a large bowl, combine the sliced yellow squash and zucchini with olive oil, garlic powder, dried thyme, salt, and pepper. Mix well to coat all pieces evenly with the seasoning.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a baking sheet to ensure they roast evenly without steaming.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, stirring halfway through the cooking time to promote even browning, until the vegetables are tender and slightly golden.
- Add Parmesan (Optional): If using Parmesan cheese, sprinkle it on top of the vegetables during the last 5 minutes of baking so it melts and forms a flavorful crust.
- Serve: Remove the baking sheet from the oven and serve the baked squash warm as a healthy and tasty side dish.
Notes
- For extra flavor, you can add a squeeze of fresh lemon juice before serving.
- If you prefer a crisper texture, broil for 1-2 minutes at the end of baking but watch carefully to avoid burning.
- Feel free to substitute fresh herbs like rosemary or oregano in place of dried thyme according to your taste.
- To keep it dairy-free, omit the Parmesan cheese or use a vegan cheese alternative.
