Zucchini and squash harvest has passed, so I cheated and bought some. Fresh veggies are better, but I didn’t have my blog up and running well during summer. Oh well! Better late than never, as they say. During summer when zucchini and squash are ripening daily, it’s hard to know what to do with it all. This recipe is one of my faves, and I think you’ll like it, too.
Preheat your oven at 450°. Wash the zucchini and squash.
Sprinkle with salt, pepper, garlic powder, and thyme leaves. Drizzle olive oil all over the veggie mixture. Then get your hands into it and work the oil and spices around. No need to pre-oil your pan, ’cause you’re doing it right now.
Pop it in the oven for 8-10 minutes, and it’s done. That was quick and easy, huh? It tastes so yummy that I crave the leftovers!
The garlic and thyme flavors are yummy, y’all! Here’s the recipe for you to print and share (which I hope you will do).
- 3-4 small or 2 medium zucchini
- 2 medium yellow squash
- 2 tablespoons olive oil
- salt and pepper
- 1 teaspoon garlic powder
- 3 teaspoons chopped fresh thyme leaves or 1 teaspoon dried thyme
- Chop zucchini and squash into 1" pieces. Spread evenly onto a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, garlic powder, and thyme leaves. Stir to coat vegetables well.
- Bake in 450 degree oven for 8-10 minutes.
It’s been a really fun day in the kitchen – it’s therapy, y’all. Go cook something and feel refreshed!