Roasted Zucchini and Yellow Squash Medley
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Calories: 141kcal
Ingredients
- 1 zucchini
- 1 yellow squash
- 2 tbsp olive oil
- 1 clove garlic minced
- 1 tsp fresh thyme minced
- 1 tsp fresh oregano minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Quarter the zucchini and yellow squash lengthwise and then cut in half. Place in a resealable plastic bag.
- Add in the olive oil, garlic, thyme, oregano, salt, and pepper. Seal and toss to completely coat the vegetables. Store in the refrigerator until ready to roast.
- When ready to roast, preheat the oven to 425 degrees F. Remove the vegetables from the bag and spread on a sheet pan. Roast for 18-20 minutes, or until vegetables are tender and lightly browned. Remove from the oven and sprinkle with parmesan cheese
Notes
To make this recipe low FODMAP, simply omit the minced garlic and replace the olive oil with garlic-infused olive oil instead. You may also want to limit your portion size to 1/2 cup.