Greek Zucchini & Yellow Squash

I love end-of-summer recipes like this Greek zucchini and yellow squash. This easy roasted vegetable recipe is so full of flavor, thanks to a nice sprinkling of Greek seasoning and black pepper on the squashes.

If you haven’t yet tried Greek seasoning on roasted or grilled vegetables, you should! The flavors are definitely unique and delicious. I have a great recipe for Simple Homemade Greek Seasoning you might like to try. If you don’t have time to run to the store, but have the ingredients on hand, you can mix some up right away! You can also use Greek seasoning in salad dressings, on any cooked vegetable, and even add it to hummus. Try it sprinkled on top of this oil free hummus recipe in place of the za’atar.

This is a great every day side dish, but it’s perfect with a holiday meal, too. Serve it for Thanksgiving or Christmas, or any fall or winter holiday. A lot of our holiday dishes are heavily seasoned and bursting with flavors. This one is flavorful, but simple. When served among the more complex dishes, it gives the pallet a little rest.

When cooking this, you can use a combinaton of zucchini and yellow squash or use all of one or the other. As long as the amount of squashes adds up to 2 cups, you’re good to go.

If you want to add a little more flavor, or even color, to the zucchini and squash, slice one whole (seeded and pulp removed) red bell pepper and add it in. You don’t need to increase the amount of oil or seasoning used. Just slice it and toss it onto the baking dish with the chunks of squash.

Once you try this dish, you might just go crazy with the Greek seasoning. Let me know what you come up with!

 

Print Recipe
Greek Zucchini & Yellow Squash
Deliciously seasoned zucchini and yellow squash for a perfect side dish. Great served with Thanksgiving and Christmas meals, or for any fall and winter holidays.
greek zucchini & yellow squash
Prep Time 10 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Servings
servings
Ingredients
greek zucchini & yellow squash
Instructions
  1. Preheat oven to 425° F. If desired, line a baking sheet with parchment paper. There's no need to oil the baking sheet if not using parchment paper.
  2. Once the squashes are cut into about 1-inch chunks (I cut mine around 1/2-inch thick), spread them evenly across the baking sheet.
  3. Drizzle the squashes with the olive oil.
  4. Sprinkle with the Greek seasoning and black pepper. Toss with your hands to coat, re-spreading them evenly after coating.
  5. Roast uncovered for 15 minutes or until tender when pierced with a fork. Sprinkle with salt, to taste.
  6. Serve hot. This makes a great every day side dish and is perfect for Thanksgiving and Christmas, or any fall and winter holidays.
Recipe Notes

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