Roasted Summer Squash and Zucchini
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Roasted Summer Squash and Zucchini calories by ingredient
Introduction
This side dish will work at any time of the year with the abundance of squash and zucchini in the supermarket, but it is really special in the summer with fresh from the garden produce. This side dish will work at any time of the year with the abundance of squash and zucchini in the supermarket, but it is really special in the summer with fresh from the garden produce.Number of Servings: 10
Ingredients
-
4 cups young yellow summer squash, halved length wise,
then chopped in small slices
4 cups young zucchini, halved lengthwise, then chopped
in small pieces
1 medium onion (about 1.5 cups, roughly chopped
2 cloves of garlic, or more to taste, roughly chopped
1.5 Tbs good olive oil
Tips
You can add Italian herbs to this dish for an Italian meal, oregano thyme, or a mixture of dried Italian seasoning works well, dress it up with a bit of balsamic vinegar and parmesan cheese, or just put a bit of salt on and enjoy.
Directions
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