Roasted Squash and Zucchini

Recipe from: The Toasty Kitchen

Glass jar filled with homemade garlic scape, kale, and walnut pesto surrounded by fresh kale leaves and a sliced lemon on a wooden surface. The green pesto has a coarse texture and is shown alongside the fresh ingredients used to make it.

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Illustrated recipe tips for roasted zucchini and yellow squash, featuring information about choosing and preparing summer squash, seasoning ideas, roasting tips for achieving tender vegetables with browned edges, and simple ingredient substitutions.

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Kale, Garlic Scape, and Walnut Pesto

Tender slices of zucchini and yellow squash are roasted with herbs and topped with a light sprinkle of cheese for a simple, flavorful side dish. This easy recipe highlights fresh summer squash and pairs well with grilled meats, pasta, or your favorite weeknight meal.

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Ingredients

  • 1 ½ tablespoons olive oil
  • 2 small zucchini
  • 2 small yellow squash
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup grated parmesan cheese, or nutritional yeast

Directions

  1. Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
  2. Slice zucchini and yellow squash into thick ½ inch disks and pat dry with a paper towel. Set aside.
  3. In a bowl, combine olive oil, Italian seasoning, garlic powder, salt, and pepper. Add zucchini and yellow squash disks and toss to coat.
  4. Pour zucchini and squash onto a parchment-lined baking sheet and spread into a single layer. Sprinkle the tops of the zucchini and squash with Parmesan cheese.
  5. Bake for about 15-17 minutes, or until cooked through to your liking.