Roasted Summer Squash Spears
A delightful side dish featuring roasted yellow squash and zucchini, bringing out sweet and savory flavors with a caramelized finish.
Ingredients
Vegetables
- 2 medium yellow squash
- 2 medium zucchini
Cooking Essentials
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme or 1 tsp fresh
- Salt & freshly cracked black pepper to taste
Optional Topping
- 1/4 cup grated Parmesan cheese optional, for topping
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
- Cut the squash and zucchini into spears or thick sticks.
- In a bowl, toss the spears with olive oil, garlic powder, thyme, salt, and pepper.
Cooking
- Arrange the spears in a single layer in the baking dish. Roast for 20–25 minutes or until tender and slightly golden.
- Optional—sprinkle with Parmesan cheese and broil for 2 minutes until melted and crisp.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat in the oven or a frying pan. Cut vegetables to uniform sizes for even cooking; you can also experiment with other herbs like rosemary or basil.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 8gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 150mgFiber: 3gSugar: 3g
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