roasted garlic zucchini and squash

Name: Roasted Garlic Zucchini and Squash
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 large zucchini; 1 large yellow squash; 1/2 - onion, sliced thin; 3 clove(s) garlic, minced; 1/4 teaspoon(s) crushed red pepper; - salt and pepper, to taste; 1/4 cup(s) olive oil, extra virgin; 1/2 cup(s) mild chedder cheese; 1/4 cup(s) grated Parmesan cheese; 3 tablespoon(s) chopped fresh basil

(3 RATINGS)

1.24K Pinches 6 Photos

tina inzer

jonesboro, AR

Updated on Mar 19, 2020

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

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Cheese and basil sprinkled over Roasted Garlic Zucchini and Squash.

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

prep time 15 Min

cook time 20 Min

method Bake

yield 4-6 serving(s)

Ingredients

1 large zucchini
1 large yellow squash
1/2 - onion, sliced thin
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
- salt and pepper, to taste
1/4 cup olive oil, extra virgin
1/2 cup mild chedder cheese
1/4 cup grated Parmesan cheese
3 tablespoons chopped fresh basil

How To Make roasted garlic zucchini and squash

Step 1

Cut zucchini and squash in half lengthwise, then slice into 1-inch pieces,

Step 2

Place squash, zucchini, onion, garlic, red pepper, salt, and pepper into a bowl, mix well.
Step 3

Lightly spray 9x13 inch pan with cooking spray. Pour ingredients into a baking dish. Drizzle with olive oil.
Step 4

Place in pre-heated 450 degree oven and bake for 20 minutes or until veggies are fork-tender.
Step 5

Remove from the oven. Sprinkle with both kinds of cheese and fresh basil. Enjoy!
Step 6

I usually slice my zucchini and squash into fourths lengthwise. This way you get more bite-size pieces.
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