Throughout this little Paleo journey I’ve embarked upon, I’ve realized just how important it is to spruce up them veggies. The “Paleo Plate” guide I’m going off of says that each meal should comprise of 2/3 veggies, but I’m used to focusing on other parts of the meal and considering veggies just a “side” item! They’re the main event!
FOR THE WIN!!!!!!!
This recipe is pretty easy, except for the slicing (who wants to chop or slice? not this lazy lady). It’s based off this recipe from the Food Network.
Roasted Zucchini and Yellow Squash
2 medium-large yellow squash
3 medium-small zucchini
2 tablespoons olive oil
1 teaspoon garlic powder, plus extra to taste
1 teaspoon ground black pepper, plus extra to taste
1 teaspoon chili powder, plus extra to taste
Slice the zucchini and yellow squash into discs. Toss in a bowl with olive oil and one teaspoon each garlic powder, chili powder, and black pepper.
Lay the as flat as possible on a baking sheet.
That looked pretty bland to me, so I sprinkled on some more spices. Sprinkle more of the spices over the zucchini and squash mixture, to taste.
Bake at 450ºF for 15-20 minutes, stirring once, until cooked through. And enjoy!