Knoblauch Parmesan Zucchini Squash (Druckfreundliche Version)
Käsig-knackiges Ofengemüse mit Zucchini, Squash, Parmesan und viel Knoblauch. Schnell, bunt und unwiderstehlich.
# Zutatenliste:
→ Vegetables
01 -
2 medium zucchini, sliced into 1/4-inch thick rounds
02 -
2 yellow squash, sliced into 1/4-inch thick rounds
→ Aromatics
03 -
3 cloves garlic, finely chopped
→ Cheese
04 -
2 ounces freshly grated Parmesan cheese
→ Oils & Seasonings
05 -
2 tablespoons olive oil
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
Optional: pinch of red pepper flakes or Italian seasoning blend
# Zubereitungsschritte:
01 -
Preheat oven to 425°F (220°C).
02 -
Slice zucchini and yellow squash into 1/4-inch thick rounds, ensuring even thickness for uniform roasting.
03 -
In a large mixing bowl, combine zucchini, squash, garlic, olive oil, salt, black pepper, and optional seasonings. Toss until vegetables are evenly coated.
04 -
Spread the prepared vegetables in a single layer on a baking sheet. Avoid overcrowding to allow effective roasting.
05 -
Roast in the preheated oven for 18 to 20 minutes, until vegetables are tender and beginning to brown at the edges.
06 -
Remove baking sheet from oven. Sprinkle grated Parmesan cheese evenly over the vegetables. Return to oven and broil for 2 to 3 minutes until cheese is golden and bubbly. Monitor closely to prevent burning.
07 -
Remove from oven and allow to rest for a few minutes. Serve immediately while hot.
# Zusätzliche Hinweise:
01 -
Cut vegetables evenly to ensure they roast at the same rate and avoid soggy textures.
02 -
Do not skip the broil step—this is essential for a crisp, golden cheese topping.
03 -
For best results, serve immediately or store leftovers in a sealed container in the refrigerator for up to 2 days.
04 -
A squeeze of lemon before serving can enhance the flavor and balance richness.