I know many of you are looking for easy ways to add more vegetables to your meals, especially with zucchini and squash being so plentiful. I love finding simple recipes that make healthy eating fun and tasty.
Today, I’m sharing two wonderful recipes featuring these versatile vegetables. They are both perfect for a quick dinner side or a light lunch. You will find them super easy to make and full of good flavor!
Jump to Recipe:
- 1. Flavorful Roasted Asparagus With Zucchini And Squash
- 2. Garlic Parmesan Zucchini And Squash Side Dish
Flavorful Roasted Asparagus With Zucchini And Squash
This roasted vegetable dish is a staple in my kitchen. It’s a fantastic way to enjoy tender asparagus, zucchini, and yellow squash all in one go.
The simple seasoning brings out the best in these fresh ingredients, making it a healthy and satisfying side.
Key Ingredients & Tips for Roasting Vegetables
- Even Cuts: Cut your zucchini, squash, and asparagus into similar sizes. This helps everything cook evenly at the same rate.
- Do Not Crowd the Pan: Give your vegetables space on the baking sheet. If they are too close, they will steam instead of roast, and you want that nice, slightly browned texture.
- Simple Seasoning: Olive oil, salt, and pepper are all you really need to let the natural vegetable flavors shine. A little garlic powder adds a nice touch.
What You Need for Roasted Vegetables
- 1 bunch asparagus, tough ends trimmed
- 1 medium zucchini, cut into 1/2-inch pieces
- 1 medium yellow squash, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
⏱️ Time: Prep 10 min, Cook 15-20 min🍽️ Yields: 4 servings
How to Make This Roasted Side
Step 1: Prep and Preheat
Preheat your oven to 400°F (200°C). While the oven is heating, wash all your vegetables. Trim the asparagus, then chop the zucchini and yellow squash into bite-sized pieces. Place all the prepared vegetables into a large mixing bowl.
Step 2: Season and Roast
Drizzle the olive oil over the vegetables in the bowl. Sprinkle with garlic powder, salt, and black pepper. Toss everything together really well so that all the vegetables are coated. Spread the seasoned vegetables in a single layer on a large baking sheet.
Step 3: Cook Until Tender
Roast the vegetables for 15 to 20 minutes, or until they are tender-crisp and lightly browned. You might want to stir them halfway through cooking to ensure even roasting. Remove from the oven and serve hot.
📝 Final Note
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Garlic Parmesan Zucchini And Squash Side Dish
If you’re looking for a quick and cheesy vegetable side, this recipe is for you. It combines the mild taste of zucchini and squash with punchy garlic and salty Parmesan cheese.
It’s an easy way to get your greens and yellows in, and it pairs well with almost any main course.
Key Ingredients & Tips for Cheesy Vegetables
- Fresh Garlic: Using fresh minced garlic makes a big difference in the overall flavor. Don’t skip it!
- Good Quality Parmesan: A block of Parmesan cheese that you grate yourself will melt better and taste much better than pre-shredded varieties.
- High Heat, Quick Cook: Cook the zucchini and squash over medium-high heat briefly. You want them tender but still with a little bite, not mushy.
What You Need for Garlic Parmesan Side
- 2 medium zucchini, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional)
- Salt and black pepper to taste
⏱️ Time: Prep 8 min, Cook 10-12 min🍽️ Yields: 3-4 servings
How to Make This Cheesy Dish
Step 1: Sauté Vegetables
Melt the butter in a large skillet or pan over medium-high heat. Add the sliced zucchini and yellow squash to the hot pan. Cook for about 5-7 minutes, stirring often, until the vegetables begin to soften and get a little color.
Step 2: Add Garlic and Cheese
Add the minced garlic to the skillet and cook for another 1-2 minutes until it smells fragrant. Be careful not to burn the garlic. Remove the pan from the heat and stir in the grated Parmesan cheese and chopped fresh parsley, if using.
Step 3: Season and Serve
Season the vegetables with salt and black pepper to your liking. Toss everything gently to ensure the cheese is evenly melted and coating the vegetables. Serve this delicious garlic Parmesan zucchini and squash warm as a delightful side.
📝 Final Note
This dish is best served immediately so the cheese is warm and gooey. If you have leftovers, they can be gently reheated on the stovetop or in the microwave.
