Description
Roasted Summer Squash is a vibrant, flavorful dish that embodies the essence of summer. With its sweet, caramelized edges and fresh herb accents, this easy-to-make recipe is perfect for enhancing any meal. Whether served at backyard barbecues or family dinners, this delightful side is sure to impress your guests and make them reach for seconds.
Ingredients
Scale
- 4 cups summer squash (zucchini and yellow squash), sliced into half-moons
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons fresh basil or thyme, chopped
- Juice of 1 lemon
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and dry the squash before slicing it into half-moons about half an inch thick.
- In a large bowl, combine sliced squash with olive oil, garlic powder, salt, and pepper. Toss until well coated.
- Add fresh herbs and lemon juice; mix gently.
- Line a baking sheet with parchment paper and spread the squash in a single layer.
- Roast in the preheated oven for 20-25 minutes until golden brown edges form.
- 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: 85
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg