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Here’s what you need for this Roasted Garlic Parmesan Zucchini and Squash Delight: - 2 medium zucchinis, sliced into half-moons - 2 medium yellow squashes, sliced into half-moons - 4 cloves garlic, minced - 1/2 cup grated Parmesan cheese - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped for garnish These ingredients come together to create a dish that bursts with flavor. The zucchinis and squashes provide a tender base, while the garlic adds a lovely depth. Parmesan cheese brings a rich, nutty taste that melts beautifully over the veggies. Olive oil helps everything roast perfectly, making them crispy yet soft. Feel free to adjust the spices to your liking. A little more paprika can add a nice kick, or you can try different herbs for a unique twist. Fresh parsley not only brightens the look but also adds a fresh bite at the end. For the full recipe, check out the instructions and tips that follow! - Preheat the oven to 425°F (220°C). - Prepare the baking sheet with parchment paper. - Combine zucchini and squash in a large bowl. - Add garlic, olive oil, and spices, and toss to coat. - Spread the mixture on the baking sheet. - Roast for 20 minutes and stir halfway. - Sprinkle Parmesan cheese and return to oven. - Roast until cheese is melted and bubbly. This simple process lets you enjoy the rich flavors of roasted garlic and cheese. The warm veggies become tender, and the Parmesan adds a delightful crust. Want to explore the complete cooking guide? Check the Full Recipe for more tips on perfecting this dish. To achieve perfect roasting, keep these ideas in mind: - Cut the zucchini and squash into even half-moons. This ensures they cook evenly. - Toss the veggies in a bowl with oil and spices. This helps coat every piece for better flavor. - Spread the mixture out on the baking sheet. Use a single layer for even roasting. - Stir halfway through roasting. This promotes even cooking and helps avoid burning. For the best oven temperature, set it to 425°F (220°C). This high heat helps create a nice golden color and tender texture. Roast for 20 minutes, then add cheese and roast for another 5 minutes. This timing gives you perfectly cooked veggies. Pair your roasted zucchini and squash with proteins like chicken, fish, or tofu. They also go well with grains like quinoa or rice. This keeps your meal balanced and filling. For garnishing, sprinkle fresh parsley on top. It adds a pop of color and a fresh taste. You can also add a squeeze of lemon juice for brightness. Serve it in a nice dish to make it look fancy! For the best baking results, choose a sturdy baking sheet. A half-sheet pan works great. Line it with parchment paper to avoid sticking. When slicing the vegetables, a sharp knife is essential. A cutting board with a non-slip base can help keep it steady. For mixing, a large bowl allows you to toss everything easily. These tools make the cooking process smooth and fun. For the full recipe, check out the main section! {{image_2}} You can switch up the cheese in this dish. While Parmesan gives a nice flavor, other cheeses work well too. Try using Pecorino Romano for a sharper taste. For a creamier option, mozzarella melts beautifully. Goat cheese can add a tangy twist. Experiment with your favorites to find the best match. Herbs and spices can change the dish completely. Fresh basil or thyme can brighten the flavors. If you like a kick, add some red pepper flakes. A sprinkle of curry powder can give it a warm, spicy note. Think about what herbs you enjoy. They can make this dish pop! Make this dish a complete meal with some add-ins. You can mix in bell peppers or cherry tomatoes for extra color and taste. For protein, consider adding cooked chicken or chickpeas. This way, you can turn a side dish into a main course. It's all about what you love and what you have on hand. For the full recipe, follow the detailed steps above to make your Roasted Garlic Parmesan Zucchini and Squash Delight! After you enjoy your roasted garlic Parmesan zucchini and squash, store the leftovers in an airtight container. This keeps them fresh and tasty. Make sure to let them cool down first. In the fridge, this dish lasts about 3 to 5 days. Always check for signs of spoilage before eating leftovers. To freeze this dish, allow it to cool completely. Then, transfer it to a freezer-safe container. You can also use freezer bags to save space. When freezing, remove as much air as possible. This helps prevent freezer burn. For the best flavor, try to eat it within 2 to 3 months. When ready to enjoy, thaw it overnight in the fridge. Reheat in the oven or a skillet for the best taste and texture. Leftovers from roasted garlic Parmesan zucchini and squash are versatile. You can mix them into pasta for a quick meal. They also work well in omelets or frittatas. Another idea is to use them in a veggie wrap with hummus. You could even blend them into a soup for a creamy texture. These options make great use of leftover zucchini and squash, adding new flavors to your meals. Check out the Full Recipe for more inspiration! You can use nutritional yeast for a dairy-free option. It has a similar flavor. You can also try vegan cheese. Look for brands that melt well. A mix of cashew cream and lemon juice works too. This gives a creamy, tangy flavor without the cheese. To make this dish vegan, simply skip the Parmesan cheese. Use nutritional yeast for a cheesy flavor. You can add extra spices for depth. Try using a plant-based butter instead of olive oil. This change keeps the dish rich and satisfying. Yes, you can use frozen zucchini and squash. Just remember to thaw them first. Drain any excess water to avoid mushiness. You may need to adjust the cooking time. Check for tenderness during roasting. Look for a golden-brown color on the edges. The vegetables should be tender when pierced with a fork. If they are soft but not mushy, you’re good to go. A slight caramelization adds great flavor. This dish goes well with grilled chicken or fish. It also complements pasta dishes. For a vegetarian option, try it with quinoa. The flavors balance well and create a satisfying meal. For more ideas, check the Full Recipe for inspiration! In this post, we explored a simple way to roast zucchini and squash with garlic and Parmesan. You learned the essential ingredients and step-by-step instructions to make it perfectly. We discussed tips for best practices, variations to try, and storage advice. Finally, I shared answers to your commonly asked questions. This dish is easy, tasty, and great for many meals. Try it, and enjoy how simple cooking can be!

- Roasted Garlic Parmesan Zucchini and Squash

Elevate your dinner with this Roasted Garlic Parmesan Zucchini & Squash Delight! This simple and delicious recipe combines tender zucchini and yellow squash with flavorful garlic and gooey Parmesan, all roasted to perfection. In just 30 minutes, you can serve a healthy dish that’s bursting with flavor. Click through to discover the full recipe and impress your family with this veggie masterpiece!
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Ingredients
  

2 medium zucchinis, sliced into half-moons

2 medium yellow squashes, sliced into half-moons

4 cloves garlic, minced

1/2 cup grated Parmesan cheese

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking.

    In a large bowl, combine the sliced zucchinis and yellow squashes.

      Add the minced garlic, olive oil, oregano, paprika, salt, and pepper to the bowl. Toss everything together to ensure the vegetables are evenly coated.

        Spread the zucchini and squash mixture in a single layer on the prepared baking sheet.

          Roast in the preheated oven for about 20 minutes, or until the vegetables are tender and slightly golden, stirring halfway through for even cooking.

            Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese over the top of the veggies.

              Return to the oven and roast for an additional 5 minutes, or until the cheese is melted and bubbly.

                Once done, remove from the oven and let it cool slightly before transferring to a serving dish.

                  Garnish with freshly chopped parsley before serving.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4