Roasted Zucchini and Yellow Squash

5 from 1 vote

Roasted Zucchini and Yellow Squash

A sprinkle of panko and Parmesan dress this roasted zucchini and squash. It’s seasoned in a mix of dried spices like thyme, oregano, garlic powder and onion powder.

Prep Time3

Cook Time30

Total Time33

Course: Side Dishes

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

2 tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon thyme
1/4 teaspoon oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 medium zucchini, diced 1/2-inch
2 medium yellow squash, diced 1/2-inch
1/4 cup panko breadcrumbs
1/4 cup grated Parmesan
1 tablespoon chopped fresh herbs (parsley, chives or basil)

Instructions

Preheat the oven to 425 degrees F.
In a large bowl, combine the olive oil, garlic powder, onion powder, thyme, oregano, salt and pepper.
Stir the zucchini and squash into the olive oil-spice mixture, making sure it is well coated.
Spread the zucchini and squash across a baking sheet in a single layer. Roast for 15 minutes tossing around the veggies. Continue roasting for 10 minutes.
In a small bowl, combine the panko breadcrumbs and Parmesan.
Sprinkle the panko mixture over the zucchini and squash. Use a wooden spoon or spatula to carefully toss everything in the breadcrumbs. Continue roasting for 5-8 minutes until the panko is golden.
Finish the veggies with chopped herbs.

Notes

You can make this recipe with all zucchini or yellow squash.

Keep leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in a 350-degree F oven. Keep in mind that they will be a little softer than when you forst roasted them.

You can also eat leftovers cold in a salad. I like them with baby arugula or spinach, cooked grains like quinoa or barley, lemon vinaigrette and a spoonful of hummus.

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