Rating: 4.45 stars
78 Ratings
  • 5 star values: 48
  • 4 star values: 20
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1

The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

    Advertisement
  • Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.

  • Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

Nutrition Facts

139 calories; protein 1.4g; carbohydrates 4.2g; fat 13.7g; sodium 2.7mg. Full Nutrition
Advertisement

Reviews (79)

Most helpful positive review

Rating: 5 stars
07/20/2011
This is great. I used one zucchini and one yellow squash and tossed in a few nice quartered mushrooms for texture. With 5-7 minutes left on the roasting time I threw in a nice handful of grape tomatoes for color. Lovely presentation and delicious. Read More
(60)

Most helpful critical review

Rating: 2 stars
08/22/2013
I'm sorry but we didn't care for this at all. The only changes I made was to use less olive oil and I didn't have herbes de provence so I used Italian herbs instead. Read More
(8)
78 Ratings
  • 5 star values: 48
  • 4 star values: 20
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/19/2011
This is great. I used one zucchini and one yellow squash and tossed in a few nice quartered mushrooms for texture. With 5-7 minutes left on the roasting time I threw in a nice handful of grape tomatoes for color. Lovely presentation and delicious. Read More
(60)
Rating: 5 stars
07/02/2011
This is excellent! Both of my boys are picky eaters and they gulped this down. Didn't use as much oil and used Lowry's seasoning salt instead. Never have any left over. Read More
(51)
Rating: 5 stars
05/30/2011
I didn't use quite as much oil as the recipe calls for and just used some garden herbs that I have on hand. This is an easy tasty recipe! Thanks! Read More
(39)
Advertisement
Rating: 5 stars
07/09/2011
My favorite way to prepare yellow squash! I use less olive oil. I vary the spices. Sometimes dill other times just thyme oregano and parsley. It is also good with a garlic infused oil and Italian seasoning. Read More
(23)
Rating: 5 stars
07/20/2012
This is absolutely delicious and easy. I have no idea what the herbes de Provence is so of course I just do without it. I throw in the grape tomoatoes at the end as another person suggested. This is definately a keeper for my family. Read More
(19)
Rating: 5 stars
06/24/2011
Yummy! I didn't use as much olive oil (too many WW points)(about 2 tablespoons did the trick). Used the herbes de Provence and garlic - also a pinch of fresh Thyme from the garden. We didn't have any leftovers! Read More
(18)
Advertisement
Rating: 5 stars
07/25/2011
SO easy! I'm still learning to cook and currently trying to make simple healthy things, this fit the bill! I think i baked a total of 14 minutes and i thought they turned out perfectly tender. Used less oil than suggested and baked on a tinfoil covered cookie sheet. Read More
(17)
Rating: 5 stars
07/10/2011
Very easy & tasty. My kids are not big squash fans but both ate this without any complaints. So it's a keeper. My husband and I both enjoyed it. Great way to fix summer squash quickly. Read More
(11)
Rating: 2 stars
08/22/2013
I'm sorry but we didn't care for this at all. The only changes I made was to use less olive oil and I didn't have herbes de provence so I used Italian herbs instead. Read More
(8)