Roasted Summer Squash and Zucchini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 cups young yellow summer squash, halved length wise, then chopped in small slices4 cups young zucchini, halved lengthwise, then chopped in small pieces1 medium onion (about 1.5 cups, roughly chopped2 cloves of garlic, or more to taste, roughly chopped1.5 Tbs good olive oil
Preheat oven to 350 degrees. Prepare a 15 x 11 baking sheet with cooking spray.
Prepare the veggies and put them in a large enough bowl to toss with the olive oil.
Put in the prepared baking sheet in a single layer and roast until done to your liking. We like it best when the onions have carmelized a bit and the squash has browned.
Serving Size: about 10 1/2 cup servings
Prepare the veggies and put them in a large enough bowl to toss with the olive oil.
Put in the prepared baking sheet in a single layer and roast until done to your liking. We like it best when the onions have carmelized a bit and the squash has browned.
Serving Size: about 10 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 46.7
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 3.9 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.9 g
- Protein: 1.3 g
Member Reviews