Easy Roasted Squash & Zucchini Recipe
If you’re like me and plant squash and zucchini in your summer garden, it can become hard to come up with delicious, exciting recipes to serve up. I recently created this dish and it is my absolute favorite way to serve squash and zucchini all summer long. You can make a small or large portion of this dish and it plates well for dinner parties or get togethers!
Ingredients:
Zucchini or squash (I’ve found a really large garden-grown one is enough for 2 people.)
Olive or avocado oil
Truffle olive oil
Burrata
Pine nuts
Salt and pepper
Directions:
Preheat your oven or air fryer to 400 degrees. I personally prefer the air fryer because it lets the juice fall to the bottom and gets less soggy.
Cut zucchini or squash into slices about 1/2” thick. Depending on the size of the zucchini or squash, cut again in half or fourths. Drizzle with olive oil and air fry at 400 degrees for about 20 minutes or until they start to roast and turn brown.
Once they’re finished, place them in a serving bowl. Top with burrata. Drizzle truffle olive oil. Season with salt and pepper. Finish with pine nuts. You can roast them if you prefer but it’s great without toasting as well (if you’re feeling lazy like me!)
Enjoy!