ROASTED SUMMER SQUASH RECIPES

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ROASTED SUMMER SQUASH RECIPE | EATINGWELL



Roasted Summer Squash Recipe | EatingWell image

Choosing quick-roasting vegetables like zucchini and summer squash is obvious when you need a fast side dish for dinner. Olive oil, salt, and pepper are the only seasonings you'll need and this recipe will be on the table in just 20 minutes.

Provided by Diabetic Living Magazine

Categories     Low-Calorie Squash Recipes

Total Time 20 minutes

Number Of Ingredients 4

1 pound zucchini and/or yellow summer squash (about 2 medium)
1?½ teaspoons olive oil
¼ teaspoon kosher salt
? teaspoon ground pepper

Steps:

  • Preheat oven to 425 degrees F. Cover a large baking sheet (see Tip) with foil; lightly coat with cooking spray. Set aside. Halve squash lengthwise. Cut the squash into 1/4-inch-thick slices.
  • Toss the squash slices with oil, kosher salt, and pepper in a large bowl. Arrange the slices in a single layer on the prepared baking sheet. Roast for 10 to 15 minutes or until the slices are tender and golden.

Nutrition Facts : Calories 33.4 calories, CarbohydrateContent 3.4 g, FatContent 2 g, FiberContent 1.1 g, ProteinContent 1.3 g, SaturatedFatContent 0.3 g, SodiumContent 131.7 mg, SugarContent 2.7 g

GARLIC ROASTED SUMMER SQUASH RECIPE | ALLRECIPES



Garlic Roasted Summer Squash Recipe | Allrecipes image

The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.

Provided by Sabbath Jackson

Categories     Side Dish    Vegetables    Squash    Summer Squash

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 6

2 summer squash
¼ cup olive oil
3 cloves garlic, minced, or more to taste
1 teaspoon herbes de Provence
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
  • Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

Nutrition Facts : Calories 139 calories, CarbohydrateContent 4.2 g, FatContent 13.7 g, FiberContent 1.2 g, ProteinContent 1.4 g, SaturatedFatContent 1.9 g, SodiumContent 2.7 mg, SugarContent 2.2 g

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