Summer Squash Wedges
Try this Summer Squash Wedges recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon of olive oil
- 1 summer squash
- sea salt to taste (i used about 1/4 teaspoon)
- freshly ground black pepper to taste (i used about
- paprika to taste (i used about 1/4 teaspoon)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0.843749999286736 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.116504999901512 g
- Serving Size 1 1 serving (1g)
- Sodium 0.0168749999857347 mg
- Sugar 0 g
- Trans Fat 0.0228487499806848 g
- Calories 7 calories
Cover your baking sheet with aluminum foil. Set aside.Set broiler on high, arranging rack so that the squash ends up being about 2 inches from the heat.Cut squash into thick wedges (about 1 inch thick)Place wedges in Ziploc bag and add the rest of your ingredients.Close Ziploc bag and shake it thoroughly; be sure all ingredients mix well.Place wedges in a single row in the center of your baking dish.Place squash wedges in oven and broil for 5 minutes (or until golden).Carefully flip each squash wedge and broil for another 2 minutes.Remove from oven and let cool off for a bit. Enjoy!
