Zucchini and squash—what delightful little wonders, right? I mean, who would’ve thought these humble veggies could steal the culinary spotlight?
They’re like the understated indie band that suddenly hits the big time! With their vibrant colors and mild, versatile flavors, they fit into dishes like that one puzzle piece you’ve been searching for.
Whether you’re grilling, roasting, or sautéing, they bring a splash of summer to your plate—even on a rainy day.
Steps
- Prepare the Vegetables: Rinse the yellow squash and zucchini thoroughly under cold water and dry them. Trim the ends and slice them into rounds or half-moons, about ¼ inch thick, to ensure even cooking.
- Heat Your Skillet: Add olive oil to a large skillet and place over medium heat.
- Sauté Onions: Add sliced onions and a pinch of salt to the skillet. Cook them for about 2-3 minutes until they begin to soften.
- Add Squash, Zucchini, and Seasoning: Introduce the sliced zucchini, squash, garlic powder, kosher salt, and vegeta (or bouillon) to the skillet.
- Cook Vegetables: Stir the mixture every 5 minutes or so for approximately 20 minutes until the squash and zucchini are tender and slightly caramelized. If the vegetables stick, add a bit of broth or water as needed.
- Season & Serve: Taste the dish and adjust the seasoning with more salt and fresh cracked pepper if necessary before serving.
- Store Leftovers: Place any leftovers in an airtight container and refrigerate for up to 4 days.
- Preheat Your Oven: Set your oven to 425°F and allow it to preheat fully.
- Prepare the Vegetables: Wash and dry the squash and zucchini, trim the ends, and slice them into ¼ inch thick rounds or half-moons.
- Season the Vegetables: In a large bowl, mix the sliced squash and zucchini with olive oil, garlic powder, salt, vegeta (or bouillon), and black pepper until evenly coated.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper and arrange the seasoned slices in a single layer, ensuring they don’t overlap too much.
- Roast the Vegetables: Place the baking sheet in the oven and roast for 20-25 minutes, flipping the vegetables halfway through, until they are tender and golden brown on the edges.
- Check for Doneness & Add Cheese: Check the vegetables with a fork or knife. If desired, sprinkle with Parmesan cheese during the last 5 minutes of roasting for a cheesy crust.
- Serve & Store: Let the roasted vegetables cool slightly before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Ingredients
- 2 tablespoons olive oil (or another neutral oil like avocado oil)
- 1 sweet onion (or substitute with white, yellow, or red onion)
- 2 zucchinis
- 2 yellow summer squashes
- 1 teaspoon garlic powder (or fresh minced garlic)
- 1 teaspoon kosher salt (or adjust if using sea salt)
- Fresh cracked black pepper to taste
- 1 teaspoon Vegeta (or substitute with chicken or vegetable bouillon)
- Optional additions: minced garlic, red pepper flakes or chili powder, Italian seasoning, chopped cherry tomatoes, fresh herbs (such as basil, rosemary, or thyme), Parmesan cheese, toasted panko breadcrumbs, less sodium soy sauce, brown sugar, toasted sesame seeds, additional fresh vegetables like bell peppers and thinly sliced carrots.
FAQ
- Can I use a different type of oil instead of olive oil?
- Yes, you can substitute olive oil with other neutral oils such as avocado oil, which will work just as well in this recipe.
- What can I use if I don’t have sweet onions?
- If sweet onions are not available, you can use white, yellow, or red onions as alternatives in this dish.
- Is it possible to make this recipe using only zucchini or only squash?
- Absolutely! You can use all zucchini or all yellow squash if you prefer or if that’s what you have on hand.
- How do I prevent the vegetables from becoming too soggy?
- To avoid soggy vegetables, ensure they are not overcrowded on the baking sheet or in the skillet. Additionally, when cooking on the stovetop, add liquid gradually.
- How should I store leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to four days to maintain freshness.
Tips
- Uniform Slicing: Ensure you slice the squash and zucchini evenly, about ¼ inch thick. Consistent sizing helps achieve even cooking, whether you’re sautéing or roasting.
- Prevent Sogginess: To avoid soggy squash and zucchini, don’t overcrowd your baking sheet when roasting. Arrange them in a single layer with enough space to allow proper roasting and caramelization.
- Enhance Seasoning: Feel free to experiment with seasonings. Adding minced garlic, red pepper flakes, or Italian herbs can elevate the dish. For a unique twist, try a splash of soy sauce and a sprinkle of sesame seeds for an Asian-inspired flavor.
- Check for Doneness: For perfectly cooked vegetables, check for doneness by inserting a fork or knife into a slice. It should slide in with slight resistance, indicating tenderness without being mushy.
Equipment
- Large Skillet/Fry Pan/Braiser – A versatile pan suitable for sautéing vegetables on the stovetop.
- Baking Sheet – Used for roasting vegetables in the oven.
- Parchment Paper – To line the baking sheet for easy cleanup and prevent sticking.
