Roasted Zucchini/Calabacitas
This quick and easy recipe works for all types of summer squash! I used calabacitas (Mexican Summer Squash), but you can use zucchini, yellow squash, or any other long summer squash.
Ingredients
- 2 Calbacitas (Longus) or Zucchini
- 1-2 Tbsp Extra Virgin Olive Oil garlic flavored or oil of choice
- 1 Tbsp Garlic Paste or Minced Garlic ("Jarlic")
- 1/2 Tbsp Italian Seasoning
- 1/2 Tbsp Onion Powder
- 1 tsp White Pepper or pepper of your choice, such as cayenne
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Lemon
- Parmesan Cheese optional
Instructions
- Preheat over to 425℉
- Cut your veggie into quarters, lengthwise, then cross cut to create half moons, about 1/2" thick
- Toss in bowl with olive oil, all seasonings, and 1/2 of the lemon juice
- On a baking pan covered with parchment paper or a silicon baking mat, spread half moons evenly in a single layer
- Roast for 10 minutes, or until fork tender
- Drizzle remaining half of lemon juice over the veggie and serve hot
- If using, sprinkle parmesan cheese over veggie before serving
Notes
- You can instead cut these on the bias for a unique look or into round discs. Cooking time should remain the same unless you cut thicker or thinner.
- Roasted vegetables can go from fork-tender to mushy pretty quickly. If the zucchini is not quite fork-tender after 10 minutes, turn off your oven and leave them in with the door closed checking again after about 5 minutes.