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