Roasted Garlic Zucchini And Squash Recipes

ROASTED ZUCCHINI AND SQUASH

Steps:

• Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
• Slice zucchini and yellow squash into 1/2" discs. Set aside.
• In a bowl, combine olive oil, Italian seasoning, garlic powder, salt, and pepper. Add zucchini and yellow squash discs and toss to coat.
• Pour zucchini and squash onto parchment lined baking sheet and spread into a single layer. Sprinkle tops of zucchini and squash with parmesan cheese.
• Bake for 15-17 minutes or until cooked through.

GARLIC ROASTED SUMMER SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
• Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

SIMPLE ROASTED ZUCCHINI & SQUASH

Steps:

• Preheat oven to 475 degrees F. Toss zucchini, squash, oil, salt and pepper together in a medium bowl. Spread in a single layer on a large rimmed baking sheet. Roast until softened and charred in spots, 20 to 25 minutes. Let cool on the pan for 5 minutes; transfer to a serving bowl and toss with basil and parsley. Serve hot or at room temperature.

ROASTED GARLIC ZUCCHINI AND SQUASH

Steps:

• 1. Cut zucchini and squash in half lengthwise, then slice into 1-inch pieces,
• 2. Place squash, zucchini, onion, garlic, red pepper, salt, and pepper into a bowl, mix well.
• 3. Lightly spray 9x13 inch pan with cooking spray. Pour ingredients into a baking dish. Drizzle with olive oil.
• 4. Place in pre-heated 450 degree oven and bake for 20 minutes or until veggies are fork-tender.
• 5. Remove from the oven. Sprinkle with both kinds of cheese and fresh basil. Enjoy!
• 6. I usually slice my zucchini and squash into fourths lengthwise. This way you get more bite-size pieces.

ROASTED GARLIC-PARMESAN ZUCCHINI, SQUASH AND TOMATOES

Steps:

• Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
• In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
• Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.
• Recipe source: Cooking Classy

LEMON-ROASTED SQUASH WITH TARRAGON

Steps:

• Preheat oven to 425°. Place squash and zucchini in a shallow roasting pan. In a small bowl, whisk lemon juice, oil, garlic, salt and pepper until blended; drizzle over vegetables and toss to coat., Roast 20-25 minutes or until tender, stirring occasionally. Sprinkle with tarragon.

SAUTEED GARLIC-PARMESAN ZUCCHINI SQUASH AND TOMATOES

Steps:

• Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and saute 2 minutes.
• Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper).
• Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 - 5 minutes longer.
• Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top. Serve warm.

ROASTED ZUCCHINI AND SQUASH

Steps:

• Preheat the oven to 425 degrees Farenheit.
• Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
• Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
• Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.

TOMATO-THYME ROASTED SQUASH OR ZUCCHINI WITH FENNEL

Steps:

• Heat oven to 450 degrees Fahrenheit.
• In large bowl, combine zucchini, fennel, garlic and olive oil. Season with salt and pepper, if desired.
• Arrange vegetables in single layer on 2 foil-lined baking sheets.
• Top with thyme sprigs.
• Roast 12 minutes, or until vegetables are tender, adding chopped tomatoes during last 2 minutes.
• Arrange vegetables on serving platter.