Roasted Summer Squash

4.7

(69)

48 Reviews

13 Photos

Roast yellow squash and zucchini with garlic and herbes de Provence for a deliciously easy way to enjoy summer squash at the height of summer. Sometimes the simplest methods are often the tastiest!

Submitted by Sabbath Jackson

Updated on June 6, 2024

13

Prep Time:

15 mins

Cook Time:

5 mins

Total Time:

20 mins

Servings:

4

Jump to Nutrition Facts

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

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

You’ll Also Love

Add to collections

New Collection