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Garlic Herb Roasted Summer Squash

Garlic Herb Roasted Summer Squash: A Sweet & Savory Delight

This Garlic Herb Roasted Summer Squash recipe brings together the aromas of garlic and herbs, celebrating summer's bounty with crispy, flavorful bites.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 4 cups Summer Squash Cut into 3/4-inch thick halves or rounds.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Freshly cracked for best flavor.
For the Garlic Herb Coating
  • 3 tablespoons Extra Virgin Olive Oil Substitute with avocado oil if desired.
  • 4 cloves Garlic Minced.
  • 1 teaspoon Dried Thyme Substitute with fresh if preferred.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Smoked Paprika
For Finishing Touches
  • 1/4 cup Parmesan Cheese Grated.
  • 2 tablespoons Fresh Lemon Juice Always opt for fresh.
  • 1/4 cup Fresh Parsley Chopped.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (218°C).
  2. Wash and dry your summer squash, then cut into uniform 3/4-inch thick halves or rounds.
  3. In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried thyme, dried oregano, and smoked paprika.
  4. Toss the prepared squash pieces in the herb mixture until evenly coated.
  5. Spread the coated squash on a rimmed baking sheet in a single layer.
  6. Roast for 15-20 minutes, flipping halfway through for even browning.
  7. Once done, sprinkle with grated Parmesan, drizzle with lemon juice, and garnish with chopped parsley.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 1mg

Notes

Ensure uniform cuts for even cooking. Watch the garlic to prevent burning. Leftovers can be stored for up to 3 days and reheated in a skillet for best results.

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