Description
Roasted Summer Squash is a vibrant, flavorful dish that captures the essence of summer in every bite. This easy recipe features fresh summer squash tossed in olive oil, garlic, and aromatic herbs, then roasted to perfection. The result is a delightful combination of tender texture and caramelized sweetness that’s perfect as a side dish or a main attraction at your next gathering. Whether you’re new to cooking or a seasoned chef, this dish will elevate your meal with its colorful presentation and delicious flavor.
Ingredients
Scale
- 2 medium zucchini (about 1 pound)
- 2 medium yellow squash (about 1 pound)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon fresh basil or thyme, chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice zucchini and yellow squash into even pieces, about ½ inch thick.
- In a large bowl, combine squash with olive oil, minced garlic, salt, and pepper; toss to coat evenly.
- Add fresh herbs and mix gently.
- Spread the squash on the prepared baking sheet in a single layer and roast for 20-25 minutes until golden brown, flipping halfway through.
- Serve warm as a side dish or toss into salads.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 98
- Sugar: 3g
- Sodium: 234mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg