On the nights you're not enjoying Feast & Fettle, these Parmesan Roasted Zucchini and Squash are a simple and delicious side dish to keep on hand. Pair it with a dipping sauce and your favorite protein for a healthy and satisfying meal. View the full recipe below!
Eat Well.
Parmesan Roasted Zucchini & Squash
| Zucchini |
2 each |
| Summer Squash |
2 each |
| Grated Parmesan |
1/2 cup |
| Dried Thyme |
1/2 tsp |
| Dried Oregano |
1/2 tsp |
| Dried Basil |
1/2 tsp |
| Garlic Powder |
1/4 tsp |
| Olive Oil |
2 tbsp |
| Fresh Parsley |
2 tbsp |
| Kosher Salt |
1/2 tsp |
| Ground Black Pepper |
1/8 tsp |
Directions
1. Preheat oven to 350° F.
- 2. In a small bowl, combine grated parmesan, thyme, oregano, basil, garlic powder, salt, and pepper. Set aside.
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- 3. Cut zucchini and squash into 2-inch sticks then place onto a prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture.
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- 4. Place into oven and bake until tender, about 15 minutes or until crisp and golden brown.
5. Serve and enjoy!