Roasted Zucchini and Squash Bake
This Easy Roasted Zucchini and Squash Bake appears often in the summer months and then again for Thanksgiving. You'll love this delectable dish that's packed with flavors, low-carb, and healthy.
Servings: 6 servings
Equipment
- sharp knife
- 8 x 8 inch baking dish
Ingredients
- 3 zucchinis sliced into 1/4 inch slices
- 3 yellow squashes sliced into 1/4 inch slices
- 1 red onion sliced
- 1 tsp kosher salt
- 1 tsp pepper
- 3 tbsp olive oil
- 1/4 cup shredded Parmesan cheese
Instructions
- Preheat oven to 400 degrees. Spray an 8-inch square casserole dish or pan with non-stick spray.
- Assemble vegetables in a pattern, in rows, and drizzle olive oil on top. Sprinkle with salt and pepper. Top with Parmesan cheese.
- Bake for 30 minutes, or until the vegetables are tender but not mushy. If desired, turn on the broiler for the last 5 or 6 minutes to crisp up the top. Serve immediately.