Oven-Roasted Zucchini and Squash
Herbs de Provence pairs with a lemony seasoning for veggies that are full of aroma and flavor. It's an easy side dish recipe, you'll want to eat all your veggies!
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.
Notes
I purchase Herbs de Provence without lavender because I do not like the floral notes in my savory dishes. Either read the label or just look at the contents for the dried lavender flowers.
If you use table salt or sea salt, you will need to adjust the amount. The sodium content is different for kosher and table salts.
A zester, such as a MicroplaneⓇ, makes perfect finely grated cheese. It works best on firm cheeses such as Gruyere and Parmesan. I use mine for grating fresh ginger, too!
Yes, I did add a touch of freshly-cracked black pepper to the dry seasonings. I know the “lemon pepper” contains black pepper, but freshly-cracked black pepper will bring a bit more of the spiciness alive.
I will occasionally use a lemon-infused olive oil from Abingdon Olive Oil Company. It is delicious!
A note on this recipe’s nutrition… The calculator that I use on Samsung Food did not have a comparable ingredient for the “no salt” lemon pepper seasoning. The numbers are a guesstimate.
Nutrition chart does not include Gruyere cheese or parsley in the calculations.
Nutrition Facts
Oven-Roasted Zucchini and Squash
Amount per Serving
Calories
31.27
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.3
g
2
%
Polyunsaturated Fat
0.25
g
Monounsaturated Fat
1.31
g
Cholesterol
0.25
mg
0
%
Sodium
315.68
mg
14
%
Potassium
192.84
mg
6
%
Carbohydrates
2.83
g
1
%
Fiber
0.81
g
3
%
Sugar
1.99
g
2
%
Protein
0.98
g
2
%
Vitamin C
11.75
mg
14
%
Calcium
14.73
mg
1
%
Iron
0.33
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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