I had some zucchini and summer squash in the refrigerator and was preparing to stir-fry them last night. Then I changed my mind and decided to roast them. And after tasting them, we were glad I did. Sometimes, it’s a good thing to change your mind!
Have you ever roasted fennel? It’s sort of amazing how the fennel undergoes a transformation into a sweet, caramel flavor and then the garlic infuses the zucchini and yellow squash. Add some salt and pepper, sprinkle with lemon zest and Voila! You have a great side dish for dinner. I served it with a green salad with a vinaigrette dressing and pork chops.
This is simple and a great combo of flavors. Not only were the vegetables delicious, they are nutritious and the calorie count was right on spot!
Summer squash plant
Roasted Zucchini and Squash with Fennel
1 zucchini, cut into small spears
1 yellow squash, cut into small spears
½ fennel bulb, cut into chunks
1 small onion, chopped
4 garlic cloves, minced
2-3 teaspoons olive oil
Salt and freshly ground pepper, to taste
¼ teaspoon lemon zest
Parmesan cheese for garnish, optional
Preheat oven to 375 degrees.
Coat baking sheet with olive oil cooking spray.
Place vegetables on baking sheet.
Drizzle with olive oil and toss.
Season with salt and pepper.
Bake for about 25 minutes until fork tender.
Top with lemon zest and Parmesan cheese, if desired.