6 c. zucchini, cut into large chunks
6 c. yellow squash, cut into large chunks
2 Tblsp. olive oil
1 tsp. garlic salt
1 tsp. lemon pepper
1/2 tsp. black pepper
Preheat oven to 450. Grease roasting pan with a bit of olive oil. Chop zucchini and squash and put into large bowl. Drizzle 2 tablespoons of olive oil over squash and mix until well coated. Sprinkle with garlic salt, lemon pepper and pepper. Mix with spoon until evenly coated. Pour squash into roasting pan and spread out evenly. Bake 20 minutes, stir, and bake an additional 15 minutes.
This is a recipe that I found online and tweaked the spices and cooking times - and it came out fantastic. I don't know how the recipe comes out the way I found it, I never made it that way. The recipe above is my own version and I wanted to remember how I made it so I can recreate it.
Usually when I cook squash and zucchini, I grill it or cook it in the skillet and it turns mushy and loses the flavor. I had some zucchini still left from my garden this year and we bought some yellow squash at the farmer's market to go with the zucchini. Cooking it according to the recipe above, the consistency and color were fresh and delicious, so flavorful. I cooked it in my stoneware 9x13, so I didn't need to grease the pan with olive oil. The skins of the squash and zucchini were really thick and I was worried it would be tough but they cooked perfectly. I won't bother grilling or pan frying it ever again.
