Step 1

Add olive oil to a large skillet over medium heat.

Step 2

Add onion and a pinch of salt and cook for 3 minutes or so or until the onions begin to soften.

Step 3

Add in chopped zucchini, yellow squash, garlic powder, kosher salt and vegeta (you could also use bouillon if you don’t have vegeta).

Step 4

Cook down for 20 minutes, stirring every 5 minutes or so, or until most of the pieces are slightly caramelized and tender. If the squash and zucchini start to stick and burn, you can add more broth or water as needed.

Step 5

Transfer the sauteed vegetables to a serving dish. Taste one last time and season with more salt and pepper if needed

Step 6

Preheat your oven to 425°F.

Step 7

In a large bowl, add the sliced squash and zucchini. Add in the olive oil, garlic powder, salt, vegeta (or bouillon), and black pepper. Toss everything together until the vegetables are evenly coated with the seasoning mixture.

Step 8

Line a large baking sheet (or two) with parchment paper and arrange the seasoned squash and zucchini slices in a single layer. Make sure the slices are not overlapping too much to avoid steaming.

Step 9

Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the vegetables are tender and have a golden-brown color on the edges. Flip the vegetables halfway through cooking to ensure even browning.

Step 10

Remove the baking sheet from the oven and let the squash and zucchini cool slightly before serving. Transfer the roasted vegetables to a serving dish. Taste one last time and season with more salt and pepper if needed. You can also add a little parmesan cheese if you're into it.