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 tbsp olive oil
  • 2 tbsp oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp 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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