Garlic Roasted Summer Squash

4.4
(78)

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.

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Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 summer squash

  • ¼ cup olive oil

  • 3 cloves garlic, minced, or more to taste

  • 1 teaspoon herbes de Provence

  • salt to taste

  • ground black pepper to taste

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. 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.

  3. 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 (per serving)

139 Calories
14g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 139
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 3mg 0%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 1g
Vitamin C 17mg 87%
Calcium 20mg 2%
Iron 1mg 3%
Potassium 269mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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