Ah, zucchini and squash—the unsung heroes of the garden, right? I remember a summer when my neighbor handed me a basket of these vibrant veggies, and I didn’t know what to do with them. Fast forward to today, and I can’t imagine a dinner without this simple roasted zucchini and squash dish, brimming with earthy flavors and a hint of crispy caramelization.
Steps
- Prepare the Vegetables: Rinse the yellow squash and zucchinis under cold water and pat them dry. Trim the ends and slice them into ¼ inch thick rounds or half-moons for uniform cooking.
- Heat the Skillet: Pour olive oil into a large skillet and warm it over medium heat.
- Sauté Onions: Add chopped onions with a pinch of salt to the skillet and cook for about 2-3 minutes, until they start to soften.
- Add Vegetables and Seasonings: Introduce the sliced squash, zucchini, garlic powder, kosher salt, and vegeta (or bouillon) to the skillet, mixing well.
- Cook the Vegetables: Stir frequently and cook the vegetables for about 20 minutes until they’re tender and slightly caramelized. If they stick, gradually add small amounts of broth or water.
- Taste and Serve: Adjust seasoning with salt and fresh cracked pepper to your liking, then serve warm.
- Preheat the Oven: Set your oven to 425°F to ensure the vegetables roast properly.
- Prepare the Vegetables: Clean and dry the squash and zucchinis, trim the ends, and cut them into ¼ inch slices.
- Season the Vegetables: In a bowl, mix the squash and zucchini with olive oil, garlic powder, salt, vegeta (or bouillon), and black pepper until evenly coated.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper and spread the seasoned vegetables in a single layer, avoiding overlap.
- Roast the Vegetables: Bake in the oven for 20-25 minutes, flipping halfway through, until they’re golden brown and tender.
- Final Touches: Allow to cool slightly, then transfer to a serving dish. Adjust seasoning as needed and optionally sprinkle with Parmesan cheese before serving.
Ingredients
- Olive oil (or a neutral oil like avocado oil)
- Sweet onions (alternatively, white, yellow, or red onions)
- Zucchini
- Yellow summer squash (or other summer squash varieties like pattypan or zephyr squash)
- Garlic powder (or fresh minced garlic)
- Kosher salt (or sea salt, adjusted to taste)
- Fresh cracked black pepper (optional)
- Vegeta (or substitute with chicken or vegetable bouillon)
- Minced garlic
- Red pepper flakes or chili powder
- Italian seasoning
- Cherry tomatoes, chopped
- Fresh herbs (such as basil, rosemary, or thyme)
- Parmesan cheese
- Toasted panko breadcrumbs
- Low sodium soy sauce
- Brown sugar
- Additional fresh vegetables like bell peppers and thinly sliced carrots
- Toasted sesame seeds
FAQ
- Can I use different types of squash in this recipe?
- Absolutely! While the recipe calls for yellow summer squash and zucchini, you can experiment with other varieties like pattypan or zephyr squash. Just make sure they are tender and suitable for quick cooking.
- What can I substitute for Vegeta seasoning?
- If you don’t have Vegeta, you can use chicken or vegetable bouillon as an alternative. Both will add a similar depth of flavor to the dish.
- How can I prevent the vegetables from becoming soggy?
- Ensure that the squash and zucchini slices are not overlapping on the baking sheet to avoid steaming. Additionally, don’t add too much liquid at once if you’re cooking on the stovetop; add a little broth or water as needed.
- Can I make this dish ahead of time?
- Yes, you can prepare this dish in advance. Store it in an airtight container in the refrigerator for up to four days. It’s great for meal prep and can be reheated when needed.
- What are some variations or additions I can try?
- You can enhance the flavor by adding minced garlic, red pepper flakes, or Italian seasoning during cooking. For a different twist, try adding cherry tomatoes, fresh herbs, or a sprinkle of Parmesan cheese before serving.
Tips
- Uniform Slicing: For even cooking, slice the squash and zucchini into rounds or half-moons that are approximately ¼ inch thick. This ensures each piece cooks at the same rate, preventing some from being overcooked while others remain underdone.
- Avoid Sogginess: Whether sautéing or roasting, maintain crispness by ensuring the squash and zucchini are not overcrowded in the pan or on the baking sheet. Overlapping can cause steaming instead of caramelizing, leading to a soggy texture.
- Flavor Enhancements: Experiment with flavor by adding minced garlic, red pepper flakes, or Italian seasoning. Finish with fresh herbs and a sprinkle of Parmesan cheese for an extra burst of taste.
- Flexible Cooking Options: If the vegetables start to stick during sautéing, add a small amount of broth or water—about ¼ cup at a time—to loosen them without making them mushy. Adjust the liquid as needed to keep the texture just right.
Equipment
- Large Skillet or Fry Pan – for stovetop cooking.
- Braiser – an alternative option for stovetop use.
- Baking Sheet – for roasting in the oven.
- Parchment Paper – to line the baking sheet for easy cleanup and to prevent sticking.
