Are you tired of bland vegetable side dishes that leave your taste buds begging for excitement? Get ready to transform ordinary zucchini and squash into a mouthwatering culinary masterpiece that will have everyone at the table asking for seconds! This Italian-inspired roasted vegetable dish is not just a side – it's a crispy, cheesy sensation that turns simple vegetables into a gourmet experience in just 35 minutes. Prepare to elevate your cooking game and impress your family and friends with this ridiculously easy yet incredibly delicious recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 zucchinis, sliced
- 2 yellow squashes, sliced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the zucchinis and yellow squashes thoroughly under cool running water. Pat them dry with clean paper towels to remove excess moisture.
- Using a sharp knife, slice the zucchinis and yellow squashes into uniform 1/4-inch thick rounds. Consistent thickness ensures even cooking and roasting.
- In a large mixing bowl, combine the sliced zucchini and squash. Drizzle olive oil over the vegetables and toss gently to coat each slice evenly.
- Sprinkle salt and freshly ground black pepper over the oiled vegetables. Mix carefully to distribute the seasoning uniformly.
- Arrange the vegetable slices in a single layer on the prepared baking sheet, ensuring they are not overlapping to allow proper roasting and browning.
- Generously sprinkle grated Parmesan cheese over the vegetable slices, covering them evenly for maximum flavor and crispy texture.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the edges of the vegetables are golden brown and the Parmesan is crispy.
- Remove from the oven and let the roasted vegetables rest for 2-3 minutes to allow the cheese to set and cool slightly.
- Transfer to a serving platter and garnish with additional fresh herbs like chopped parsley or basil if desired. Serve hot as a delicious side dish.
Tips
- Slice Consistency is Key: Use a sharp knife to cut zucchini and squash into uniform 1/4-inch thick rounds. This ensures even cooking and prevents some pieces from burning while others remain undercooked.
- Don't Overcrowd the Pan: Spread vegetables in a single layer with some space between slices. Overcrowding leads to steaming instead of roasting, preventing that desirable crispy texture.
- Pat Vegetables Dry: Remove excess moisture before roasting to help achieve a perfect golden-brown finish and prevent soggy results.
- Quality Parmesan Makes a Difference: Use freshly grated Parmesan cheese for the best flavor and crispiest texture. Pre-grated cheese won't melt and brown as beautifully.
- Watch Closely in the Final Minutes: The difference between perfectly roasted and burnt is just a minute or two. Keep an eye on the vegetables in the last 5 minutes of cooking.
- Experiment with Herbs: Try adding dried oregano, thyme, or rosemary to the olive oil coating for an extra flavor dimension.
- Serve Immediately: These roasted vegetables are best enjoyed hot and crispy right out of the oven when the Parmesan is at its crunchiest.
Nutrition Facts
Calories: 75kcal
Carbohydrates: 5g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 5mg
