Roasted Zucchini and Yellow (Summer) Squash
I couldn't stop eating this. It was simple to make and so fresh and delicious. Recipe courtesy of sparkpeople.com.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
contains red meat
shellfish free
dairy free
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 6 cups zucchini cut into large chunks
- 6 cups yellow squash cut into large chunks
- 2 tablespoons olive oil (plus extra for greasing pan)
- Carbohydrate 48.8660966666667 g
- Cholesterol 0 mg
- Fat 2.53271333333333 g
- Fiber 15.7673669792811 g
- Protein 17.11525 g
- Saturated Fat 0.574193333333333 g
- Serving Size 1 1 cup, 12 serving(s) (1361g)
- Sodium 83.0413333333333 mg
- Sugar 33.0987296873856 g
- Trans Fat 0.578993333333333 g
- Calories 232 calories
[ { "@type": "HowToStep", "text": "Preheat oven to 450." }, { "@type": "HowToStep", "text": "Grease roasting pan with olive oil." }, { "@type": "HowToStep", "text": "Chop zucchini and yellow squash and put into large bowl." }, { "@type": "HowToStep", "text": "Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated." }, { "@type": "HowToStep", "text": "Pour squash into roasting pan and spread it out until it evenly covers the pan." }, { "@type": "HowToStep", "text": "Bake 15 to 20 minutes, stirring once until cooked through." } ]
