Garlic Roasted Summer Squash
Share recipe
Description
The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.
Ingredients
- 2 summer squash
- ¼ cup olive oil
- 3 cloves garlic, minced, or more to taste
- 1 teaspoon herbes de Provence
- salt to taste
- ground black pepper to taste
Directions
- 1. Preheat oven to 450 degrees F (230 degrees C).
- 2. Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
- 3. Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.
Nutrition Facts
serving: 4 servings
calories: 139 kcal
carbohydrates: 4.2 g
protein: 1.4 g
saturated fat: 1.9 g
sodium: 2.7 mg
fiber: 1.2 g
sugar: 2.2 g
Categories