A delightful twist on roasted squash, enhanced with fresh herbs and a hint of lemon for a burst of flavor.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and helps achieve a crispy texture.
Lightly grease a roasting pan with a bit of olive oil.
Use parchment paper for easier cleanup and to prevent sticking.
Slice the zucchini and yellow squash into even rounds.
Uniform slices ensure even cooking and a consistent texture.
In a mixing bowl, combine the squash slices, olive oil, garlic powder, salt, and pepper. Toss until evenly coated.
Add the olive oil gradually to ensure even coating without over-saturating.
Spread the seasoned squash evenly in the prepared roasting pan.
Avoid overcrowding the pan to allow proper roasting and caramelization.
Roast in the preheated oven for 15-20 minutes, stirring halfway through, until the squash is tender and slightly golden.
Stirring halfway ensures even cooking and prevents burning.
Sprinkle the roasted squash with fresh parsley and a squeeze of lemon juice before serving.
Serve immediately for the best flavor and texture.
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