Roasted Zucchini and Green Beans, an roasted summer squash and fresh green beans recipe with only 5 ingredients and ready in 30 minutes. A great summer harvest side dish!
Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Slice the stems off of the green beans, then cut into 1 inch pieces (or about the same size as the zucchini slices).
Season vegetables: Place sliced green beans and zucchini on a roasting pan and drizzle with olive oil, and toss to coat. Season vegetables with sliced garlic, salt, pepper and any other desired seasonings like dried or fresh herbs.
Roast vegetables: Bake the green beans and zucchini in the oven until they soften and begin to brown, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and save for later use.
Notes
Tools needed: sheet pan, knife set, cutting board
Prep ahead: Wash and cut vegetables in advance to reduce prep time before cooking.
Leftovers and storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted zucchini and green beans recipe is a good source of fiber, vitamin A, vitamin C, and potassium.