Description
Roasted summer squash is a vibrant, flavorful dish that captures the essence of summer in every bite. With its sweet, nutty aroma and delightful texture, this simple recipe transforms fresh zucchini and yellow squash into a colorful side dish perfect for barbecues or cozy dinners.
Ingredients
Scale
- 2 medium zucchinis (about 8 oz each)
- 2 medium yellow squashes (about 8 oz each)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh basil or thyme, chopped
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and slice the zucchinis and yellow squashes into even rounds, about half an inch thick.
- In a large bowl, toss the sliced squash with olive oil, salt, pepper, and chopped herbs until evenly coated.
- Spread the seasoned squash on a parchment-lined baking sheet in a single layer.
- Roast in the preheated oven for about 20-25 minutes, flipping halfway through until golden brown and tender.
- For added flavor, sprinkle grated Parmesan cheese over the squash during the last 5 minutes of roasting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 105
- Sugar: 4g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg