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Oven Roasted Zucchini and Squash

This Oven Roasted Zucchini and Squash recipe combines fresh vegetables with Branch & Vine Garlic Oil and Bacon Sea Salt for a quick, flavorful, and perfectly caramelized side dish ready in under 25 minutes.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: squah, thanksgiving, zucchini
Servings: 4

Ingredients

  • 2 medium zucchini quartered lengthwise and chopped
  • 2 medium yellow squash quartered lengthwise and chopped
  • 1 tablespoon Branch & Vine Garlic Oil
  • 1 teaspoon garlic powder
  • ½ teaspoon Bacon Sea Salt
  • ½ teaspoon fresh cracked black pepper
  • Optional: minced parsley for garnish

Instructions

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • In a large bowl, combine zucchini and squash.
  • Drizzle with Branch & Vine Garlic Oil and season with garlic powder, Bacon Sea Salt, and black pepper. Toss until evenly coated.
  • Spread vegetables in a single layer on the baking sheet.
  • Roast for 15–20 minutes, shaking the pan halfway through, until tender with lightly crisp edges.
  • Garnish with parsley and serve immediately.

Nutrition

Calories: 66kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 10mg | Potassium: 522mg | Fiber: 2g | Sugar: 5g | Vitamin A: 392IU | Vitamin C: 34mg | Calcium: 31mg | Iron: 1mg