Description
Thinly sliced zucchini and squash roasted until tender at the edges, fragrant with garlic and thyme, offering a warm bite that’s both savory and bright.
Ingredients
- 2 medium zucchini
- 2 medium summer squash
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat oven to 425°F (220°C).
- Slice zucchini and summer squash into 1/4-inch thick rounds.
- Mince garlic cloves.
- In a large bowl, whisk together olive oil, minced garlic, salt, pepper, and thyme.
- Add squash slices to the bowl and toss until evenly coated.
- Arrange slices in a single layer on a baking sheet.
- Roast for 15 to 20 minutes, flipping halfway through, until edges are golden and tender.
- Remove from oven and transfer to a serving platter.
Notes
- For extra flavor, sprinkle grated Parmesan cheese over the squash before roasting.
- You can substitute fresh rosemary or basil for thyme to change the flavor profile.
- Avoid overcrowding the baking sheet to ensure even roasting and crisp edges.
- Store any leftovers in an airtight container in the refrigerator for up to three days.