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.
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?
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.
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