Roasted Zucchini and Yellow (Summer) Squash
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Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 43.4
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 198.3 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 2.0 g
- Protein: 1.3 g
View full nutritional breakdown of Roasted Zucchini and Yellow (Summer) Squash calories by ingredient
Introduction
This roasted zucchini recipe with squash is one of our favorite sides. This recipe is healthy and easy to make. Tastes good hot or cold and reheats well in the microwave. This roasted zucchini recipe with squash is one of our favorite sides. This recipe is healthy and easy to make. Tastes good hot or cold and reheats well in the microwave.Number of Servings: 12
Ingredients
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6 cups zucchini cut into large chunks
6 cups yellow squash cut into large chunks
2 tbsp olive oil plus extra for greasing pan
1 tsp garlic powder
1 tsp salt
1 tsp ground black pepper
Directions
Preheat oven to 450 degrees
Grease roasting pan with olive oil
Chop zucchini and yellow squash and put into large bowl.
Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.
Sprinkle garlic powder, salt, and pepper over squash. Mix with a large spoon until squash is evenly coated.
Pour squash onto roasting pan and spread it out until it evenly covers the pan.
Bake 15-20 minutes stirring once until cooked through.
Makes 12 one cup servings but we usually eat 2 cups at a meal.
Grease roasting pan with olive oil
Chop zucchini and yellow squash and put into large bowl.
Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.
Sprinkle garlic powder, salt, and pepper over squash. Mix with a large spoon until squash is evenly coated.
Pour squash onto roasting pan and spread it out until it evenly covers the pan.
Bake 15-20 minutes stirring once until cooked through.
Makes 12 one cup servings but we usually eat 2 cups at a meal.
Member Ratings For This Recipe
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IRISHGIRLDNA
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LEIGH932011
Very tasty! I added mushrooms in the mix because I absolutely love mushrooms. I also added a tsp. of paprika and a tsp. of garlic. This was delicious! I also cut up an entire yellow squash and zuchinni, and put 3/4ths of the veggies in a gallon ziplock bag and put it in the freezer for later use. - 7/21/09
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ELIOLICHARLI
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REALESTATEMOM22
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FITCOFFEEMOM357
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