Oven-Roasted Zucchini and Squash
This Weight Watchers thing is a trip. First week I was ecstatic over how much I lost. Week #2… are you kidding me? Next to nothing, while eating well within my points budget. Ugh.
However, the nice thing about WW, though, is unlimited veggies. I love vegetables, but I can get into ruts, too, on how to prepare and cook them. Eating even more veggies for this weight loss plan is pushing me to reinvent the baseline of veggie recipes (along with the commission from my husband on a previous post “Ginger-Garlic Roasted Broccoli”).
In imagining this recipe, I realized that I had not touched my Herbs de Provence in a while. I needed super flavor, so why not use it? Let’s deviate from the traditional, common dried Italian Seasonings jar. HdP contains a few extra herbs compared to Italian Seasoning. It’s a nice switch-up, not to mention the aroma on these veggies! Here’s a great article by ispicefoods.com on the comparison of these two herb blends.
A little tip most everyone probably knows, but always wash your veggies before cutting and consuming, even if purchased from an organic farmer or farmers’ market. It’s just good health practice.
I have written the recipe to mix the dry seasonings together in a small bowl rather than just dump each of them over the veggies. I also instruct to add half of the dry mixture at a time, tossing in between the additions. It helps with more even distribution of the spices.
I used only 3/4 tablespoon of oil, but use more if needed, especially if you are adding more vegetables than what the recipe ingredients list.
Enjoy!
Oven-Roasted Zucchini and Squash
Ingredients
- 1 1/2 teaspoons lemon-pepper seasoning
- 2 teaspoons Herbs de Provence without lavender, see Notes
- 1/4 teaspoon freshly-cracked black pepper
- 1 teaspoon kosher salt, less if lemon-pepper included salt, see Notes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 medium zucchini, cut into 1/2" half-moon slices
- 1 medium yellow squash, cut into 1/2" half-moon slices
- 1/2 small red onion, thinly sliced
- 3/4 tablespoon extra-virgin olive oil, see Notes
- 1/4 cup Gruyere cheese, finely grated, optional, see Notes
- 1 tablespoon Italian parsley, chopped, optional
Instructions
- Preheat the oven to 450 degrees. Line a large rimmed baking sheet with foil lightly sprayed with a nonstick spray such as Pam, or line with parchment paper. Set aside.
- In a small bowl, combine the lemon-pepper, Herbs de Provence, black pepper, salt, garlic powder, and red pepper flakes if using. Set aside.
- Add the zucchini, squash, and onion to a large bowl and drizzle with the oil. Toss to evenly coat all the vegetables. Sprinkle about half of the dry seasonings over the veggies and toss again to evenly coat. Repeat with the remaining seasonings.
- Bake in the preheated oven for 15 minutes. Stir, and bake for another 10 to 15 minutes.
- Bake longer for very soft veggies. Resist the urge to pop the pan under the broiler. You may burn the herbs, and that does not produce good results on your plate.
- Remove from the oven and place the vegetables in a serving bowl. Sprinkle with the cheese and parsley if preferred. Serve very warm.
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