Flavor packed roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs.These sheet pan veggies are incredibly simple yet full of delicious flavor and make a great healthy, easy summer side dish to any meal.During the summer I always have a generous stock of fruits and vegetables in my fridge then winter rolls around and that’s a different story.But I also love a sheet pan full of roasted zucchini, tomatoes and other yummy veggies!Even my kids loved these veggies – including my one daughter who always says “hey could you get that green stuff off of there?”.Here’s a list of the simple ingredients you’ll need to make these extra delicious veggies;.spices such as red pepper flakes, paprika, chili powder, cumin.As well as roasted zucchini, squash and tomatoes there are plenty other veggies this recipe would work great with, here are some ideas;. .
Easy Sautéed Zucchini with Parmesan and Onions
This Easy Sautéed Zucchini with Parmesan celebrates summer’s most ubiquitous squash in all its green glory.Whether you are a) seeking fresh ideas for easy, better-for-you side dishes, b) are in desperate need of an efficient way to use up your zucchini supply, or secret answer c) all of the above, this easy sautéed zucchini with Parmesan delivers.I knew I liked zucchini as a component of other dishes ranging from Cheesy Potato Fritters with Zucchini, Healthy Shrimp Scampi with Zucchini Noodles, and Zucchini Boats, to a cache of baked treats (Healthy Zucchini Muffins with Chocolate Chips, Vegan Zucchini Bread, Zucchini Cookies with Chocolate Chips, Zucchini Brownies…).How to Make the Best, Easiest Sautéed Zucchini.Zucchini .Bonus: if you reheat the leftovers in a skillet the way I suggest in the recipe notes, the sliced onion becomes extra crispy.Bonus: if you reheat the leftovers in a skillet the way I suggest in the recipe notes, the sliced onion becomes extra crispy.I added a little bit of olive oil to the pan for its higher burning temperature which helps the outsides of the zucchini brown, then the butter boost the sauté and provide mega flavor and the right amount of indulgence.Give the zucchini slices a light pan fry, stopping as soon as the outsides begin to turn golden.I stuck to zucchini slices for this recipe for the sake of speed (I wasn’t feeling patient enough to cut ribbons), but you can slice the zucchini into thin ribbons with a vegetable peeler or use a spiralizer like this one to make sautéed zucchini noodles if you like. .
Zucchini and Squash Casserole
Using fresh yellow squash, colorful zucchini, an easy cream sauce, and plenty of cheese, this Cheesy Zucchini and Squash Casserole feeds a houseful and tastes just like dinner at Grandma’s.So we all know that, while some kiddos will happily munch raw or cooked veggies of all kinds… many will be a bit leery (or downright rebellious) of anything, you know… green.Even picky eaters will love the layers of melted cheese, creamy sauce, tender rounds of zucchini and yellow squash, and crunchy panko topping!Fresh Zucchini and Squash: Cut these into ½-inch thick slices, or spiralize them if you prefer.Cut or spiralize the zucchini and yellow squash; place in a colander, sprinkle with salt and let stand to drain.Slowly add in the milk and Italian seasoning, whisking constantly until smooth.In the meantime, use paper towels to pat dry the squash and zucchini as much as you can, and then place it in a large bowl.Add the garlic, a drizzle of olive oil, and a little bit of salt and pepper; toss to combine.Add the squash mixture to the hot oil and cook for 3 minutes, or until it just starts to soften, while stirring frequently.Arrange ½ of the squash mixture over the cream sauce, then sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the parmesan cheese; repeat the layers a second time.Finally, sprinkle panko crumbs over the top and drizzle with olive oil.Overcooking in the sauté stage will create a mushier texture in the finished dish.Overcooking in the sauté stage will create a mushier texture in the finished dish.Since this dish contains seasoned vegetables, a cream sauce, and two kinds of cheese, be careful about over-seasoning and under-seasoning.(Also, be aware that Cajun blends can be quite spicy; you may wish to add less than the two teaspoons called for in the original recipe.).(Also, be aware that Cajun blends can be quite spicy; you may wish to add less than the two teaspoons called for in the original recipe.).Veggie Ideas: You can also use this basic recipe and technique to create a broccoli and cauliflower casserole!Try this casserole as a side to accompany a beautiful entree of Old Bay Roasted Salmon.These Pan-Seared Cajun Butter Chicken Thighs are an easy recipe that goes with just about anything, especially a creamy, garlicky side like Cheesy Squash Casserole!Cover leftovers tightly in an airtight container and store in the refrigerator for up to 4 days. .
Zucchini spears that are seasoned with Parmesan and herbs and baked to tender perfection, oven Roasted Zucchini is the kind of no-brainer vegetable side dish that you’ll make first from summer necessity.Then you’ll make it again because it’s simple and healthy, and miraculously everyone in your household eats it happily without complaint.While every now and then I want to get more creative or indulgent with my sides (ahem, Bacon Wrapped Asparagus), most of the time, I want side dishes that are quick to prep, healthy, and will go well with a variety of dishes.Like my favorite Roasted Potatoes and Carrots and Oven Roasted Brussels Sprouts, it bakes away hands-free in the oven so that I can focus on pulling together the rest of the meal.And, like this Easy Sautéed Zucchini and Sautéed Cabbage, it has friendly ingredients like Parmesan and olive oil that win over picky eaters and vegetable skeptics.I’ve included a few basic steps, plus tips for you to vary up the spices if you’re feeling frisky.Start by trimming off the ends of your zucchini and slicing it lengthwise into quarters.Drizzle the zucchini with the Roasted Vegetable Big Three: olive oil , salt , and pepper .It’s a quick blend, kid friendly, and versatile enough to pair well with anything you are serving with the zucchini.It’s a quick blend, kid friendly, and versatile enough to pair well with anything you are serving with the zucchini.NOW, here is the game changer that will help you make the best, crisp-on-the-outside, tender on the inside, NOT SOGGY Roasted Zucchini.From here, I like to pop the zucchini under the broiler so that the Parmesan becomes nice and crisp.At this point, your Roasted Zucchini is hot, lightly cheesy, and absolutely delectable.Baking the zucchini on an elevated baking rack as this recipe suggests is very helpful in helping the air circulate and avoiding soggy zucchini too.Unlike harder vegetables (like this cinnamon Roasted Butternut Squash), zucchini has a high water content.Cutting the zucchini into larger pieces is a nice safety net.If you go the zucchini chip route, be sure to give the slices plenty of room on the pan and watch carefully to make sure they don’t overcook.This recipe includes my go-to combination of Italian seasoning, Parmesan, and lemon.Swap the Italian seasoning for chili powder and the lemon juice for lime .In general, I do not recommend freezing zucchini due to its high water content.After the Roasted Zucchini has cooled completely, transfer it to an airtight container and refrigerate.To reheat Roasted Zucchini: Arrange it in a single layer on a lightly oiled baking sheet.The beauty of roasted zucchini is that it tastes mild, meaning it pairs well with just about any main dish. .
Healthy Zucchini and Squash Casserole Recipe
Healthy, simple, and fabulous, this Zucchini and Squash Casserole is the best low-carb recipe for Summer squash!Yellow squash and zucchini are baked in the oven to perfection with a crispy crust made from Parmesan cheese and breadcrumbs.Zucchini and Squash Casserole Recipe.The ingredients for this zucchini and yellow squash casserole recipe are pretty simple.Expert Tip: You can substitute with a seasoned breadcrumb mixture, but you will need to make sure to adjust the amount of salt you add!Next, sprinkle salt over all of the sliced squash and let sit for 10 minutes.This little trick allows the sliced zucchini and squash to release a large amount of the water they retain.Here are the steps for how to make a zucchini and squash casserole:.Alternate the zucchini and yellow squash in a 9-inch square baking dish.Cover baking dish with aluminum foil and bake in preheated 350° oven for 30 minutes.It may take a few minutes more if the slices were cut thick, or less time if the slices are thin.In an oven-proof dish bake the zucchini and squash for 10-12 minutes or until heated through.You can also broil the casserole again for 1-2 minutes to bring back some of that crunchy topping.Before cooking, sprinkle the squash with salt, let it sit for about 10 minutes, then blot it dry.Can you use zucchini in a squash casserole?When it comes to Summer squash, no.Sprinkle a little salt to prevent a soggy mess.Use all of one squash – If it’s all you have, either use all zucchini or all yellow squash.Other Squash Recipes.If you like this Summer squash casserole, make sure to check out these other recipes:.Baked Parmesan Zucchini Fries.Sautéed Zucchini and Squash.More healthy side dish recipes. .
Easy Roasted Zucchini and Squash
This easy recipe for Roasted Zucchini and Squash uses fresh summer squash that’s tossed with oil and Italian seasonings and gets roasted up in the oven until tender.I’ve seen it used in so many different ways like pasta or zucchini boats, but I promise you, roasting up zucchini and squash still tastes amazing!All you’ll need to do is chop up the squash, toss it with oil and seasonings, then roast it in the oven until fork-tender for a veggie side dish that is healthy, and low in calories and carbs, and can be seasoned any way you like.It’s a great way to use up the abundance of summer zucchini and yellow squash.You can season it with whatever flavors you enjoy.Zucchini & Yellow Squash – Abundant in the summer months, both yellow and green summer squash are the perfect vegetable for roasting as they soak up flavor perfectly.How To Make Oven Roasted Zucchini and Squash.Step 3 Roast & serve.You can elevate this dish with a few expert tips and variations.It’s important to make sure your zucchini and squash are in a single layer on the baking sheet so that air gets to circulate around them which makes them roast and not steam.There are plenty of ways you can change up this versatile summer side dish using the ideas below!What’s the difference between zucchini and yellow squash?I love pairing my zucchini with any chicken recipe or my favorite side dishes. .
Oven Roasted Zucchini and Squash
Sprinkled with a touch of seasoning on a bit of parmesan cheese these make a great summer side dish.I love adding veggie dishes to complete a meal and roasting veggies is one of the easiest ways to make a side dish for your family that tastes great and is simple.Oven Roasted Zucchini and Squash.Add the sliced squash and zucchini to a large bowl, and add olive oil, garlic powder, salt and pepper.Spread the oiled squash and zucchini on the prepared pan.Oven Roasted Zucchini and Squash Author Katie Course Side Dish Cuisine American Oven Roasted Zucchini and Squash: a delicious and easy way to serve up some summer produce.Sprinkled with a touch of seasoning on a bit of parmesan cheese these make a great summer side dish.Add the sliced squash and zucchini to a large bowl, and add olive oil, garlic powder, and pepper.Spread the oiled squash and zucchini on the prepared pan. .
Roasted Zucchini and Squash
Roasted zucchini and squash is a quick and easy side dish that's ready in 20 minutes.Sliced zucchini and squash are coated in Italian seasoning and parmesan cheese then roasted in the oven.Roasting vegetables is not only quick and easy, but a healthy way to get your daily dose of veggies each day.You'll love this recipe for roasted zucchini and squash because it only takes 5 minutes of prep before they're in the oven.This recipe is a great way to use up excess summer squash, and bonus - it's super flavorful!However, parmesan cheese creates a crispy, cheesy coating on the roasted squash and I highly recommend trying it!Sliced zucchini and squash are coated in Italian seasoning and parmesan cheese then roasted in the oven.In a bowl, combine olive oil, Italian seasoning, garlic powder, salt, and pepper.Pour zucchini and squash onto parchment lined baking sheet and spread into a single layer.Measuring Spoons Notes I highly recommend using freshly grated parmesan cheese. .