Roasted Zucchini & Summer Squash
Roasted Zucchini and Summer Squash is an easy vegetable side dish made with just 5 ingredients. Fresh zucchini and yellow squash are tossed with olive oil, salt, and pepper, then oven roasted until tender and lightly browned. This simple roasted summer squash and zucchini recipe is an easy side for chicken, pork, beef, or your favorite weeknight dinner.
Servings: 4 servings
Calories: 79kcal
Ingredients
- 1 medium zucchini about 12 ounces
- 1 medium summer squash about 12 ounces
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼-½ teaspoon pepper or to taste
Instructions
- Preheat oven to 425°.
- Wash and dry the squash. Slice into ¼-inch slices, discarding the ends.
- In a large bowl, toss the squash with the olive oil, salt, and pepper.
- Arrange on a large rimmed baking sheet and bake for 7–9 minutes, or until the squash is tender.
Notes
If you would like the squash to be more browned then arrange in a single layer on the baking sheet and leave in the oven until the squash begins to brown.
Nutrition information is approximate and will vary based on the specific ingredients and brands used.
Nutrition
Calories: 79kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 296mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 198IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 0.4mg