Roasted Summer Squash

Roasted Summer Squash

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From: Diabetic Living Magazine

Choosing quick-roasting vegetables like zucchini and summer squash is obvious when you need a fast side dish for dinner. Olive oil, salt, and pepper are the only seasonings you'll need and this recipe will be on the table in just 20 minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound zucchini and/or yellow summer squash (about 2 medium)
  • 1½ teaspoons olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground pepper


  • Prep

  • Ready In

  1. Preheat oven to 425°F. Cover a large baking sheet (see Tip) with foil; lightly coat with cooking spray. Set aside. Halve squash lengthwise. Cut the squash into ¼-inch-thick slices.
  2. Toss the squash slices with oil, kosher salt, and pepper in a large bowl. Arrange the slices in a single layer on the prepared baking sheet. Roast for 10 to 15 minutes or until the slices are tender and golden.
  • Tip: Use a baking sheet without sides. This allows better air circulation around the squash and promotes more even roasting and browning.
  • Variation: Flavor Burst Option: Just before serving, toss the roasted squash with ¼ teaspoon dried Italian seasoning; sprinkle with 2 tablespoons grated Parmesan. Nutrition Per Serving: Same as below, except 44 cal., 3 g total fat (1 g sat. fat), 2 g chol., 174 mg sodium, 2 g pro. Exchanges: 0.5 fat.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 33 calories; 2 g fat(0 g sat); 1 g fiber; 3 g carbohydrates; 1 g protein; 26 mcg folate; 0 mg cholesterol; 3 g sugars; 216 IU vitamin A; 19 mg vitamin C; 18 mg calcium; 0 mg iron; 132 mg sodium; 282 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable

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