🕒 Prep Time, Cook Time, Total Time:
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Ingredients List:
- 2 medium zucchinis, sliced into ¼-inch rounds
- 2 yellow squash, sliced into ¼-inch rounds
- 3–4 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil (or avocado oil)
- Salt, to taste
- Black pepper, to taste
- Optional: pinch of red pepper flakes or Italian seasoning
Step-by-Step Instructions (Detailed):
- Preheat your oven to 425°F (220°C). 🔥 No stress if you forget — start slicing!
- Slice the zucchini and squash into even ¼-inch rounds. Uniform slices help everything roast perfectly.
- Toss the sliced veggies with olive oil, minced garlic, salt, pepper, and optional seasonings in a large bowl.
- Spread the mixture onto a baking sheet in a single layer. Don’t overcrowd or they’ll steam instead of roast!
- Roast for 18–20 minutes, until the edges are tender and golden brown. 🌿
- Sprinkle the Parmesan cheese evenly over the roasted veggies.
- Broil for 2–3 minutes until the cheese turns golden and bubbly. Keep an eye on it! 🔥
- Cool slightly before serving — molten cheese is no joke 😅
Pro Tips:
- Add protein: Toss in cooked chicken sausage for a one-pan meal.
- Make it crispy: Add panko breadcrumbs before broiling for a golden crunch.
- Storage: Leftovers keep well in an airtight container for up to 3 days — reheat in a toaster oven for best results!
Nutrition Info Table + Disclaimer:
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 170 | 6g | 9g | 13g | 3g | 4g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
