Roasted Summer Squash
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 tbsp olive oil
- 2 tbsp oregano
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp lemon juice
Preheat oven to 425 degrees.
Line two 8½ x 11 baking pans with foil and set aside.
Rinse squash and pat dry.
Cut squash lengthwise in half; then cut each half into one-inch chunks.
Combine squash, olive oil, oregano, salt and pepper in a large bowl until vegetables are well-coated with oil and herbs.
Place squash on foil-lined baking pans, skin side down.
Bake for 12 minutes.
Remove squash from oven and sprinkle lemon juice evenly over all pieces; toss gently.
May be served hot, room temperature or cold.
- Save any leftover squash for salads, or toss it with your favorite pasta.
Submit!
