2. Baked Zucchini and Squash Spears with Parmesan
The perfect side dish for a Thanksgiving dinner. Ready in less than 20-minutes and covered in baked parmesan.
2-yellow squash – quartered.
2-zucchinis – quartered.
⅓-cup parmesan, grated.
¼-teaspoon garlic powder.
½-teaspoon dry oregano.
½-teaspoon dry thyme.
Crushed Himalayan pink salt and cracked black pepper.
1-tablespoon extra-virgin coconut oil.
Preheat the oven to 350F. Line a baking tray with wax paper and place an oven rack on top. Coat the rack with oil and set aside.
In a small bowl, mix the thyme, oregano, parmesan cheese, garlic powder, salt, and pepper – whisk to combine. Slice the squash and zucchini into spears and add to a medium mixing bowl. Drizzle the remaining olive oil and coat evenly with a toss.
Add the mixture from the small bowl and toss to combine. Place in the preheated oven and cook for 15-minutes until fork-tender. Season with Himalayan pink salt and cracked black pepper to taste.