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To make this tasty dish, gather these ingredients: - 2 medium zucchinis, sliced into rounds - 2 medium summer squashes, sliced into rounds - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) - Zest of 1 lemon - Juice of 1 lemon This dish is healthy and full of flavor. Each serving has about: - 120 calories - 7 grams of fat - 10 grams of carbs - 3 grams of fiber - 2 grams of protein It is low in calories and high in nutrients. The colorful veggies give you vitamins A and C. You will also enjoy some fiber that helps with digestion. When picking fresh zucchini and summer squash, look for these signs: - Choose firm and smooth vegetables. - Check for bright color without spots or bruises. - The ends should feel fresh and moist, not dry. - Ask about local produce at markets for the best flavors. Fresh veggies taste better and make your dish shine. You can use these tips to find the best ingredients for the Full Recipe. Start by washing the zucchinis and summer squashes well. Slice them into rounds about half an inch thick. This size helps them cook evenly. Next, wash the bell peppers. Remove the seeds and stems, then dice them into small pieces. Gather all your sliced veggies in a large mixing bowl. In a small bowl, mix the garlic powder, onion powder, smoked paprika, salt, and pepper. These spices give the dish a nice flavor. Drizzle three tablespoons of olive oil over the veggies in the mixing bowl. Next, sprinkle the spice mix on top. Toss everything together so the vegetables are well coated in oil and spices. Preheat your oven to 425°F (220°C). Spread the veggie mix on a baking sheet lined with parchment paper. Make sure they are not crowded. This helps them roast well. Bake for 20-25 minutes, stirring halfway through for even browning. The veggies should be tender and slightly caramelized when done. When they come out of the oven, sprinkle lemon zest and juice over them. Toss gently to mix. Transfer them to a serving platter and garnish with fresh parsley. For the full recipe, refer to the detailed instructions provided earlier. Roasting zucchini and summer squash is simple. First, always cut your veggies into even pieces. This helps them cook evenly. Make sure to spread them out on the baking sheet. If they pile up, they will steam instead of roast. Preheat your oven to a high temperature, around 425°F (220°C). This gives your veggies a nice golden color. To get the best taste, use good quality olive oil. It adds depth and richness. Don’t skip the lemon zest and juice. They brighten the dish and add freshness. Experiment with herbs like thyme or rosemary for added flavor. Garlic powder and smoked paprika also bring warmth and depth. Toss your veggies well to coat them in oil and spices. This ensures every bite is full of flavor. Once your roasted zucchini and summer squash are ready, serve them hot. They make a great side dish for grilled meats or fish. You can also toss them into salads or pasta. For a light meal, add some cooked quinoa or couscous. Sprinkle fresh parsley on top for color and taste. You can find the full recipe in the article to guide you through this tasty dish. {{image_2}} You can mix in other veggies for more flavor. Try bell peppers, carrots, or eggplant. These veggies roast well and add nice colors. You can also use asparagus or cherry tomatoes. Each new vegetable brings its own taste. To boost flavors, add fresh herbs or spices. Basil, oregano, and thyme work great. You can also try rosemary for a bold taste. For a kick, sprinkle some red pepper flakes. These small changes can make your dish pop with flavor. This dish already fits vegan and gluten-free diets. Just check your spice labels. Some brands may add gluten or dairy. Feel free to add your favorite veggies to make it your own. Enjoy this recipe guilt-free and delicious! For the complete guide, check the Full Recipe. After enjoying your roasted zucchini and summer squash, let the leftovers cool. Place them in an airtight container. Store them in the fridge for up to three days. This keeps them fresh and tasty for your next meal. To reheat, use the oven for the best taste. Preheat your oven to 350°F (175°C). Spread the vegetables on a baking sheet. Heat them for about 10 minutes or until warm. You can also microwave them. Just heat in short bursts to avoid sogginess. If you have more leftovers, freezing is a great option. Cool the veggies completely. Spread them on a baking sheet and freeze for one hour. Once frozen, transfer them to a freezer bag. They can last for up to three months. When you want to use them, thaw overnight in the fridge before reheating. It takes about 20 to 25 minutes to roast zucchini and summer squash. I preheat the oven to 425°F (220°C). Then, I spread the vegetables on a baking sheet. I stir them halfway through for even cooking. The outside should be golden, and the inside should feel soft. Yes, you can use other types of squash. Butternut and acorn squash work well. Just cut them into small, even pieces. This helps them roast at the same rate as zucchini and summer squash. Feel free to mix in your favorites for more flavor. You know the vegetables are done when they are tender and slightly caramelized. A fork should easily pierce them. The edges look golden and crisp. If they look too soft or mushy, they may have cooked too long. Roasted zucchini and summer squash go well with many dishes. They pair nicely with grilled meats, fish, or tofu. You can serve them as a side or toss them into pasta. They also work well in salads or grain bowls. For the full recipe, check out the Zesty Roasted Zucchini & Summer Squash Medley. This guide covered key points on roasting zucchini and summer squash. We discussed ingredients, prep steps, and maximum flavor tips. Remember to choose fresh veggies and explore variations to suit your taste. Proper storage keeps your leftovers tasty. With this knowledge, you can create delicious meals easily. Enjoy your cooking, and share the joy of food with others!

Roasted Zucchini and Summer Squash

Savor the taste of summer with this zesty roasted zucchini and summer squash medley! This vibrant dish combines the goodness of fresh zucchini, summer squash, and colorful bell peppers, all seasoned to perfection and drizzled with lemon zest. Perfect as a side or a light main, this easy recipe takes just 35 minutes from prep to plate. Click through to discover how to elevate your meals with this delicious and healthy veggie medley!
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Ingredients
  

2 medium zucchinis, sliced into rounds

2 medium summer squashes, sliced into rounds

1 red bell pepper, diced

1 yellow bell pepper, diced

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Zest of 1 lemon

Juice of 1 lemon

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the sliced zucchini, summer squash, and diced bell peppers.

      Drizzle the olive oil over the vegetables.

        Sprinkle in the garlic powder, onion powder, smoked paprika, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and spices.

          Spread the vegetable mixture evenly on a baking sheet lined with parchment paper, ensuring they are not overcrowded for even roasting.

            Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

              Once done, remove from the oven and immediately sprinkle the lemon zest and juice over the roasted vegetables. Toss gently to combine.

                Transfer to a serving platter and garnish with fresh parsley.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4