Roasted Summer Squash

Roast yellow squash and zucchini with olive oil, garlic, and herbes de Provence for a savory summer side dish you'll want to make all summer long!

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 139 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Roast in the preheated oven until squash and garlic start to brown, 5 to 10 minutes, checking squash after 5 minutes and again in intervals of 2 or 3 minutes to avoid burning.

Step 3

Cut each squash in half lengthwise. Cut halves in half crosswise to make four pieces. Cut each piece in quarters lengthwise for a total of 16 short spears from each squash.

Step 4

Place squash spears into a large bowl. Add olive oil and garlic; toss to coat evenly. Arrange squash mixture in a shallow baking dish and sprinkle with herbes de Provence, salt, and pepper.