ROASTED BUTTERNUT SQUASH WITH ZUCCHINI AND ROSEMARY
Oil free Roasted Butternut Squash with zucchini, yellow squash, and dates seasoned with rosemary and thyme. A super tasty side dish for any vegan dinner.
Provided by Jen
Categories Vegan Side Dishes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 425F and line a baking sheet with aluminum foil or parchment paper.
- Peel and cube butternut squash, and cut up zucchini and yellow squash either by cubing it or slicing rounds. I sliced mine and then cut each slice in half for a "half moon" shape.
- Place chopped veggies into a mixing bowl and add 1/4 cup of vegetable broth, salt, pepper, rosemary, and thyme. Mix until all veggies have been seasoned.
- Transfer seasoned veggies on to a baking sheet, and add dates by spreading them throughout. I also chopped mine up a bit so that they are smaller pieces to chew on. Roast for 35 to 40 minutes. About half way through, mix everything around and add a sprinkle of veggie broth if needed.
- Keep an eye out on your veggies as heating times vary depending on oven type. Remove from oven once veggies are soft and tender. You can use a fork to check the butternut squash often.
- Serve as is or as a side to a bigger meal. Enjoy!
ROASTED ZUCCHINI
This is the simplest of side dishes, endlessly customizable. Try it when you have an abundance of zucchini in the garden.
Provided by LauraF
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
- Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
- Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
- Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.
Nutrition Facts : Calories 131 calories, Carbohydrate 8.8 g, Fat 10.6 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 263.4 mg, Sugar 4.3 g
ROASTED ZUCCHINI AND YELLOW (SUMMER) SQUASH
I couldn't stop eating this. It was simple to make and so fresh and delicious. Recipe courtesy of sparkpeople.com.
Provided by AmyZoe
Categories Vegetable
Time 25m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- Grease roasting pan with olive oil.
- Chop zucchini and yellow squash and put into large bowl.
- Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.
- Pour squash into roasting pan and spread it out until it evenly covers the pan.
- Bake 15 to 20 minutes, stirring once until cooked through.
ROASTED ZUCCHINI AND SQUASH
Roasted zucchini and squash is a quick and easy side dish that's ready for the oven in minutes. Sliced zucchini and squash are coated in Italian seasoning and parmesan cheese then roasted in the oven.
Provided by Heather
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Slice zucchini and yellow squash into 1/2" discs. Set aside.
- In a bowl, combine olive oil, Italian seasoning, garlic powder, salt, and pepper. Add zucchini and yellow squash discs and toss to coat.
- Pour zucchini and squash onto parchment lined baking sheet and spread into a single layer. Sprinkle tops of zucchini and squash with parmesan cheese.
- Bake for 15-17 minutes or until cooked through.
Nutrition Facts : Calories 132 kcal, Carbohydrate 7 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 792 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ROASTED SQUASH VEGETABLE MEDLEY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
- Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.
ROASTED ZUCCHINI AND YELLOW SQUASH
Make and share this Roasted Zucchini and Yellow Squash recipe from Food.com.
Provided by ChefChrissy
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut zucchini and squash into small chunks and put in a ziploc bag.
- Add olive oil salt and pepper to bag and shake until coated.
- Dump onto baking dish and spread out into a single layer.
- Sprinkle parmesan cheese over vegetables and bake on the top rack of the oven for 20 minutes at 450°F.
SAUTéED YELLOW SQUASH AND ZUCCHINI
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.
ROASTED ZUCCHINI AND YELLOW (SUMMER) SQUASH
This roasted zucchini recipe with squash is one of our favorite sides. This recipe is healthy and easy to make. Tastes good hot or cold and reheats well in the microwave.
Categories Side Items Vegan Vegan Side Items Dinner Side Items Dinner
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees
- Grease roasting pan with olive oil
- Chop zucchini and yellow squash and put into large bowl.
- Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.
- Sprinkle garlic powder, salt, and pepper over squash. Mix with a large spoon until squash is evenly coated.
- Pour squash onto roasting pan and spread it out until it evenly covers the pan.
- Bake 15-20 minutes stirring once until cooked through.
- Makes 12 one cup servings but we usually eat 2 cups at a meal.
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
ROASTED GARLIC-PARMESAN ZUCCHINI, SQUASH AND TOMATOES
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.
Provided by Jaclyn
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
- In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
- Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 168 kcal, Carbohydrate 8 g, Protein 8 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 278 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
OVEN ROASTED PARMESAN SQUASH AND ZUCCHINI
Oven Roasted Parmesan Squash and Zucchini is the perfect summer side dish. Fresh squash and zucchini are perfectly complimented by parmesan cheese and just a touch of garlic.
Provided by Susanne
Categories Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Place in a 350º oven for 30 minutes or until cheese is bubbly and golden brown. Season with fresh cracked black pepper and serve immediately.
Nutrition Facts : ServingSize 4 servings, Carbohydrate 5 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 274 mg, Fiber 1 g, Sugar 3 g, Calories 130 kcal
ROASTED ZUCCHINI AND YELLOW (SUMMER) SQUASH
Steps:
- Directions Preheat oven to 450 degrees Grease roasting pan with olive oil Chop zucchini and yellow squash and put into large bowl. Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated. Sprinkle garlic powder, salt, and pepper over squash. Mix with a large spoon until squash is evenly coated. Pour squash onto roasting pan and spread it out until it evenly covers the pan. Bake 15-20 minutes stirring once until cooked through. Makes 12 one cup servings but we usually eat 2 cups at a meal.
ROASTED YELLOW SQUASH
This crispy roasted yellow squash with Parmesan and fresh herbs requires just 3 ingredients and 10 minutes of prep!
Provided by Blair Lonergan
Categories Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Place squash rounds in a large bowl. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat.
- Arrange squash in a single layer on a rimmed baking sheet. Top with Parmesan cheese.
- Roast in the oven for 12-14 minutes, or until squash is tender. Transfer to the broiler for 1-2 more minutes, or until the cheese on top is golden brown. Garnish with fresh herbs, if desired. Serve immediately.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 65 kcal, Carbohydrate 4 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 60 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g
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