Description
Thin zucchini and squash rounds roast to tender, caramelized perfection, brightened with garlic, thyme, and olive oil. Each bite offers a crisp edge and soft, juicy center.
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Preheat oven to 200°C (400°F).
- Wash zucchini and squash and slice into 1/4-inch thick rounds.
- Place slices on a baking sheet and drizzle with olive oil.
- Sprinkle garlic powder salt pepper and dried thyme over the slices.
- Toss gently to coat evenly.
- Arrange in a single layer without overlapping.
- Roast for 20 minutes until tender and lightly browned.
- Remove from oven and serve immediately.
Notes
- You can substitute garlic powder with minced fresh garlic for a stronger flavor.
- Add grated Parmesan cheese during the last 5 minutes of roasting for a cheesy crust.
- Fresh herbs like rosemary or basil can be used instead of dried thyme.
- Leftovers keep in the fridge for up to 3 days and can be reheated in a skillet.