Roasted Summer Squash

4.5
(77)

If you're wondering how to roast yellow squash, sometimes the simplest methods are often the tastiest! Roasted summer squash with garlic and herbes de Provence is a nice, easy way to enjoy summer squash and zucchini at the height of summer.

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Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Servings:
4

Ingredients

  • 2 summer squash, ends trimmed

  • ¼ cup olive oil

  • 3 cloves garlic, minced, or more to taste

  • 1 teaspoon herbes de Provence

  • salt and ground black pepper to taste

Directions

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

  2. Cut each squash in half lengthwise. Cut halves in half crosswise to make four pieces. Cut each piece in quarters lengthwise for a total of 16 short spears from each squash.

  3. Place squash spears into a large bowl. Add olive oil and garlic; toss to coat evenly. Arrange squash mixture in a shallow baking dish and sprinkle with herbes de Provence, salt, and pepper.

  4. Roast in the preheated oven until squash and garlic start to brown, 5 to 10 minutes, checking squash after 5 minutes and again in intervals of 2 or 3 minutes 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 3%
Vitamin C 17mg 19%
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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