Description
Discover how to make a delicious Vibrant Roasted Zucchini and Yellow Squash Salad that’s bursting with flavor and perfect for a healthy meal option.
Ingredients
- – 2 tablespoons olive oil (30 ml)
- – 1/2 teaspoon garlic powder (2.5 g)
- – 1/4 teaspoon onion powder (1.25 g)
- – 1/4 teaspoon thyme (0.5 g)
- – 1/4 teaspoon oregano (0.5 g)
- – 1 teaspoon kosher salt (5 g)
- – 1/2 teaspoon black pepper (2.5 g)
- – 2 medium zucchini, diced 1/2-inch (about 350 g)
- – 2 medium yellow squash, diced 1/2-inch (about 350 g)
- – 1/4 cup panko breadcrumbs (30 g)
- – 1/4 cup (60 ml) grated cheese
- – 1 tablespoon (15 ml) chopped fresh herbs (parsley, chives or basil)
Instructions
- Set your oven to heat up to 425°F.
- Mix together the olive oil, garlic powder, onion powder, thyme, oregano, salt, and pepper in a spacious bowl.
- Add the diced zucchini and yellow squash to the bowl, ensuring they are thoroughly covered with the seasoned oil mixture.
- Arrange the zucchini and squash in a single layer on a baking sheet. Roast them for 15 minutes, then stir them around. Continue roasting for another 10 minutes.
- In a separate small bowl, mix the panko breadcrumbs with the grated cheese.
- Scatter the breadcrumb mixture over the roasted vegetables. Gently toss everything with a wooden spoon or spatula until the breadcrumbs are evenly distributed. Roast for an additional 5-8 minutes until the breadcrumbs turn golden brown.
- Finish by sprinkling the chopped fresh herbs over the top of the veggies.
Notes
- Try using seasoned panko breadcrumbs or crushed nuts for added crunch in the salad.
- Experiment with different cheese varieties like Parmesan, cheddar, or mozzarella for a customized flavor.
- Add bell peppers, cherry tomatoes, or mushrooms for a colorful and nutritious twist to the dish.