Easiest pan seared squash and zucchini

Ingredients

• 1 medium zucchini, sliced into rounds
• 1 medium yellow squash, sliced into rounds
• 1 cup cherry or grape tomatoes, halved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ teaspoon Italian seasoning
• Salt and black pepper, to taste
• ⅓ cup grated Parmesan cheese
• Optional: chopped fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a small bowl, whisk together olive oil, garlic, Italian seasoning, salt, and pepper. Let sit for 5–10 minutes to allow the flavors to meld.
3. In a large bowl, toss the zucchini, squash, and tomatoes with the garlic-oil mixture until evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet. Sprinkle Parmesan cheese evenly over the top.
5. Roast for 25–30 minutes, or until the vegetables are tender and the cheese is golden brown.
6. Optional: Garnish with fresh herbs before serving.

Serving Suggestions:

• Enjoy as a side with grilled chicken, steak, or fish.
• Mix into cooked pasta or top with a poached egg for a light vegetarian meal.
• Serve chilled in a grain bowl or salad.

Let me know if you’d like this formatted into a printable card or if you want variations (like making it vegan or adding breadcrumbs).