Description
Roasted summer squash is a delightful dish that captures the essence of sunny days with its vibrant colors and sweet, nutty flavors. This simple yet impressive recipe transforms fresh zucchini and yellow squash into tender, caramelized bites that are perfect as a side or salad addition. With minimal prep and maximum flavor, this dish will quickly become a favorite at your table.
Ingredients
Scale
- 4 cups summer squash (zucchini or yellow squash), sliced into half-moons
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon fresh herbs (basil or thyme), chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse and dry the summer squash, then slice into half-moon shapes about half an inch thick.
- In a large bowl, toss the sliced squash with olive oil, salt, and pepper until evenly coated.
- Add the chopped herbs and mix well.
- Spread the seasoned squash in a single layer on a parchment-lined baking sheet.
- Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 3g
- Sodium: 260mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Experiment with spices like garlic powder or smoked paprika for added flavor. Try mixing different varieties of squash for unique textures and tastes. Ensure not to overcrowd the baking sheet to achieve optimal caramelization.