BAKED ZUCCHINI AND SQUASH


These baked zucchini and squash are so easy to make 


and are a great, clean, and healthy snack or dinner side.

I love zucchini and squash in my house, especially during the 


summer when it’s so abundant in the grocery stores and in my 


garden.

 

I told you – i love zucchini



Which is why i really like this recipe?  Not only does it mixed 


two delicious types of squash – zucchini and yellow squash – 


but, it is an entirely different way to enjoy zucchini. Plus, it’s 


totally easy to makeWhat I enjoy so much about these 


parmesan bakedsquash and zucchini is the crisp bite, 


followed by the tender squash, and then the flavorful, savory 


parmesanand seasonings. It’s so addicting, it might not even 


make it all the way to the dinner table.  True story.

 


How to Cut Squash

 

There are several ways you can cut squash, but I’ve found


dividing them into spears for baking is the best way to get


them perfectly tender, yet not soggy and limp.  The idea is


to have them intact in their shape and spear-like quality,


which works well for this recipe.  If you sliced them into


medallions, they’d get too soggy and would fall apart


more, like they do in this sauteed zucchini recipe (which


works for that recipe).  Another  idea would be to slice


them into fry-like “batons” (like with these baked zucchini


fries), but that wouldn’t keep the peel on each spear,


which would make them break down more when baked.


 

You can leave the skin on both the zucchini and squash since 


it’s edible.

 

baked zucchini healthy recipes




Ingredients:

·       2 zucchinis, quartered lengthwise.

·       2 yellow squash, quartered lengthwise..

·       One-third cup parmesan, grated.

·       Half tbsp dried thyme.

·       Half tbsp dried oregano.

·       One-fourth tsp garlic powder.

·       Half tbsp kosher salt.

·       One-fourth tbsp black pepper.

·       1 tbsp ground black pepper.

·       1 tbsp olive oil.

 

 

Instructions


1.  Preheat the oven to 350 degrees.


 

2.  Line a rimmed baking sheet with parchment paper and then lay an oven-safe cooling rack over the parchment paper. Coat the cooling rack with ½ the olive oil .

 


 

3.  In a small bowl, combine the parmesan, thyme, oregano, garlic powder, kosher salt, and pepper.

 


4. Place the sliced zucchini and squash in a medium mixing bowl and drizzle the remaining ½ tbsp. olive oil over. Toss to coat evenly.

 

 

5.  Add the parmesan-spice mixture and toss to coat.

 


6.  Place the zucchini and squash spears onto the

 


7.  Prepared cooling rack on the baking sheet.

 

 


8.  Sprinkle any remaining parmesan-spice mixture from the bowl over the squash and zucchini.

 


9.  Place into the oven and bake until tender, about 15-18 minutes.

 


What To Serve with this baked zucchini healthy recipes?

 

baked zucchini in oven


If you’re interested in using these parmesan baked squash


and zucchini spears in a meal, rather than just stuffing


your face with them all on their own…like — err — some


people, then I recommend serving them with a simple


meat.  Here are some great examples for proteins that


would go great with this side:


·         Pan-Roasted Steak

·         Roasted Chicken

·         Garlic-Roasted Pork Chops

·         Easy Pork Tenderloin

·         Honey Mustard Chicken

·         Panko-Baked Chicken Thighs

 


Enjoy! This recipe and don’t forget to give me a feedback of it was. Thanks.