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

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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