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Roasted Summer Squash

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We have it! Your saving grace: the perfect combo of good eatin' and good nutrition--and ready in less than 30 minutes, prep time included.


  • 4 small zucchini squash (about 6 inches long)
  • 4 small yellow summer squash (about 6 inches long)
  • 2 tablespoons olive oil
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons lemon juice

1 Preheat oven to 425 degrees.

2 Line two 8½ x 11 baking pans with foil and set aside.

3 Rinse squash and pat dry.

4 Cut squash lengthwise in half; then cut each half into one-inch chunks.

5 Combine squash, olive oil, oregano, salt and pepper in a large bowl until vegetables are well-coated with oil and herbs.

6 Place squash on foil-lined baking pans, skin side down.

7 Bake for 12 minutes.

8 Remove squash from oven and sprinkle lemon juice evenly over all pieces; toss gently.

9 May be served hot, room temperature or cold.

  • Save any leftover squash for salads, or toss it with your favorite pasta.

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