Monday, August 14, 2017

Roasted Zucchini and Yellow Squash with Parm and Garlic

Roasted Zucchini and Yellow Squash with Parm and Garlic

A fast-to-fix, colorful, and flavorful side dish, this recipe combines bright green zucchini and sunny yellow summer squash roasted with garlic and topped with parmesan cheese.

photo of a plate of seasoned roasted zucchini and summer squash, topped with parmesan cheese

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Sometimes all I can think about are the sides to a meal, and sometimes the sides are an afterthought. In the summertime, when the Community Supported Agriculture (CSA) farm share box brings copious amounts of fresh produce into my house on a weekly basis, the sides are the Main Event. Sure, I throw in a protein here and there--but my goal is to incorporate as many farm share vegetables into our meals (and get them out of my crisper) as possible.


pic of a plate of roasted summer squash topped with parmesan cheese


I'm not trying to use All The Vegetables for health reasons, it's really more of a decluttering issue, but the end result is that we eat more plant-based foods and that's always a Good Thing. Remember the movie Bull Durham? If you build it, they will come. I'm finding with my kids that if I serve it, they (eventually) will eat it. The more I prepare vegetable side dishes, the more vegetables end up on my kids' plates, and the more my family eats vegetables. The key is to actually prepare the side dishes, not just think that I ought to make a side dish.


image of kitchen area where roasted zucchini and summer squash is prepared, plus a plate of the finished dish


Since my day job is a prep cook, I'm pretty efficient at chopping up a mess of vegetables. I find myself starting the prep work without knowing where the dish is going. Often with the abundant summer zucchini, my prep steps involve shredding and freezing bags of squash for Zucchini Pancakes or Zucchini and Refried Bean Enchiladas. Other times I'll grill a mess of squash--for Grilled Zucchini with Feta, or to use on a Grilled Vegetable Ciabatta Pizza. It's rare that I roast zucchini, primarily because I live in an old house and if I'm using my oven, my bedroom gets pretty darn uncomfortable for sleeping. But that shouldn't deter me from providing more options to my readers, so today I'm sharing a roasted vegetable side dish recipe.



photo of a plate of roasted yellow squash and zucchini, topped with parmesan cheese


For more recipes using summer squash, please see my Summer Squash Recipes Collection. Since I want my readers to be able to find recipes easily, if you've got yellow squash you can also search my Yellow Squash Recipes Collection, and if you've got zucchini you can search the Zucchini Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

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photo of a plate of roasted yellow squash and zucchini seasoned with parmesan cheese




A fast-to-fix, colorful, and flavorful side dish, this recipe combines bright green zucchini and sunny yellow summer squash roasted with garlic and topped with parmesan cheese.

3 comments:

  1. That looks and sounds really good. I'm giving this a try later today. Thanks!!

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  2. Green beans have been my side dish of late, mainly because I have a holy crapton of them. I do have zucchini though too and I'm almost never without Parmesan in the summer, so I appreciate you making the bedroom a little uncomfortable so you could share this recipe with us.

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  3. I'm not usually a fan of yellow squash, but I bet I would like it this way. Looks delicious

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