Description
This easy gluten-free roasted summer squash recipe is perfect for a quick, healthy side dish during warm months. Packed with flavor, it’s a simple way to enjoy garden-fresh squash. Perfect for weeknight dinners or backyard BBQs, this dish is naturally gluten-free, low-carb, and incredibly versatile.
Ingredients
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4 medium summer squash (yellow squash or zucchini), sliced into 1/4-inch rounds
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon dried thyme or Italian seasoning
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Salt and black pepper to taste
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Optional: 1/4 cup grated Parmesan cheese or dairy-free alternative
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Optional: Fresh chopped parsley or basil for garnish
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
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Wash and slice the summer squash into uniform 1/4-inch rounds for even roasting.
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Toss squash in a large bowl with olive oil, garlic powder, onion powder, thyme, salt, and pepper.
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Arrange squash in a single layer on the baking sheet. For extra crispness, avoid overlapping slices.
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Optional step: Sprinkle grated Parmesan or dairy-free cheese over the top before baking.
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Roast in the oven for 20–25 minutes, flipping halfway through, until golden and tender.
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Garnish and serve warm with fresh herbs if desired.
Notes
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Substitute spices: Use rosemary, smoked paprika, or cumin for a flavor twist.
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Add protein: Serve with grilled chicken, fish, or tofu for a full meal.
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Cheese-free option: Omit Parmesan for a dairy-free version.
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Make it crispy: Broil for the last 2–3 minutes for added crunch.
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Use leftovers: Chop and add to salads, wraps, or pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: American / Gluten-Free