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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 63.5
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 244.7 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 2.4 g

View full nutritional breakdown of Summer Squash & Zucchini Bake calories by ingredient
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Summer Squash & Zucchini Bake

Submitted by: HJ-PIX

Introduction

This is a nice way to spice up squash & zucchini into a delicious side dish. (You might want to try adding mushrooms to the mix, too.) This is a nice way to spice up squash & zucchini into a delicious side dish. (You might want to try adding mushrooms to the mix, too.)
Number of Servings: 6

Ingredients

    4 medium sized summer squash (sliced)
    2 medium sized zucchini (sliced)
    1 clove garlic (chopped)
    1/2 medium sized onion chopped
    1 Tablespoon Olive oil
    1/2 teaspoon pepper
    1/2 teaspoon salt (sprinkle a little more over mixture when blended

Directions

Preheat the oven to 425 degrees.
Slice up the zucchini and squash. (I like to slice it lengthwise... I don't believe it makes a difference.) Put in a mixing bowl.
Chop up the onion and garlic small. Add the onion to the mixing bowl.
In a small dish, mix the olive oil, garlic, salt and pepper.
Drizzle this mixture over the vegetables in the mixing bowl and mix well to coat the vegetable.
Pour the mixture into an oven safe dish. Bake for approximately 20 minutes. Baking time will vary according to your oven and desired tenderness of the vegetables.

Number of Servings: 6

Recipe submitted by SparkPeople user HJ-PIX.






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Member Ratings For This Recipe

  • I tried this today and loved it. I have been trying to find a quick way to use a lot of squash and zucchini and this recipe did the trick. I didn't use salt and it was still delicious! Thank you for posting this. - 7/16/10

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