Garlic Roasted Asparagus Zucchini (Printable Version)
Tender asparagus, zucchini, and squash cooked with garlic and lemon for a flavorful, vibrant side.
# Everything You’ll Need:
→ Vegetables
01 -
1 pound fresh asparagus, trimmed
02 -
1 medium zucchini, sliced into 1/4-inch half-moons
03 -
1 medium yellow squash, sliced into 1/4-inch half-moons
→ Seasonings
04 -
2 tablespoons olive oil
05 -
3 cloves garlic, minced
06 -
1 teaspoon salt
07 -
1/2 teaspoon black pepper
08 -
1 teaspoon Italian seasoning or herbs de Provence
09 -
1 tablespoon fresh lemon juice
10 -
Zest of 1 lemon
→ Optional Garnishes
11 -
Grated Parmesan cheese
12 -
Fresh parsley, chopped
# Steps to Cook:
01 -
Rinse asparagus under cool water and trim woody ends by bending each spear until it snaps, discarding tough parts.
02 -
Rinse zucchini and yellow squash, then slice evenly into 1/4-inch thick half-moons for uniform cooking.
03 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds, stirring frequently to avoid burning, until fragrant.
04 -
Add trimmed asparagus spears to the skillet and sauté for 3-4 minutes until slightly softened but still crisp.
05 -
Incorporate sliced zucchini and yellow squash into the skillet. Season with salt, black pepper, and Italian seasoning. Stir and cook for 5-7 minutes until vegetables are tender and asparagus is bright green and crisp-tender.
06 -
Drizzle fresh lemon juice and sprinkle lemon zest on the vegetables. Toss gently to combine flavors evenly.
07 -
Remove from heat, taste, and adjust salt and pepper if needed. Serve warm, optionally topped with grated Parmesan cheese and chopped fresh parsley.
# Extra Suggestions:
01 -
Add red pepper flakes during cooking for a spicy kick. This dish pairs well with grilled chicken or fish and can be stored in an airtight container for reheating.