Garlic Roasted Summer Squash

The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 139 Calories

Ingredients

• salt to taste
• ¼ cup olive oil
• ground black pepper to taste
• 3 cloves garlic, minced, or more to taste
• 1 teaspoon herbes de Provence
• 2 summer squash

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.

Step 3

Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.