roasted garlic zucchini and squash

★★★★★ 3
By tina inzer
from jonesboro, AR

A delicious way to use up all the extra zucchini and squash you have during the summer months. Quick to prepare, and a light side to go with those grilled meals. I hope you enjoy!

Blue Ribbon Recipe

This quick and easy side dish is going to be amazing with grilled chicken or hamburgers this summer. The combination of flavors from the garlic, basil, and cheese blend well with the roasted zucchini and squash. Crushed red pepper adds a nice little kick of spice. This is going to be a big hit at any cookout.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 4-6
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For roasted garlic zucchini and squash

  • 1 lg
    zucchini
  • 1 lg
    yellow squash
  • 1/2
    onion, sliced thin
  • 3 clove
    garlic, minced
  • 1/4 tsp
    crushed red pepper
  • salt and pepper, to taste
  • 1/4 c
    olive oil, extra virgin
  • 1/2 c
    mild chedder cheese
  • 1/4 c
    grated Parmesan cheese
  • 3 Tbsp
    chopped fresh basil

How To Make roasted garlic zucchini and squash

  • Zucchini and yellow squash cut in cubes.
    1
    Cut zucchini and squash in half lengthwise, then slice into 1-inch pieces,
  • Squash, zucchini, onion, garlic, red pepper, salt, and pepper mixed together in a bowl.
    2
    Place squash, zucchini, onion, garlic, red pepper, salt, and pepper into a bowl, mix well.
  • Drizzling oil over ingredients in a baking dish.
    3
    Lightly spray 9x13 inch pan with cooking spray. Pour ingredients into a baking dish. Drizzle with olive oil.
  • Zucchini and squash baking in the oven.
    4
    Place in pre-heated 450 degree oven and bake for 20 minutes or until veggies are fork-tender.
  • A small bowl of Roasted Garlic Zucchini and Squash.
    5
    Remove from the oven. Sprinkle with both kinds of cheese and fresh basil. Enjoy!
  • 6
    I usually slice my zucchini and squash into fourths lengthwise. This way you get more bite-size pieces.
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