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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Cover a large baking sheet (see Tip) with foil; lightly coat with cooking spray. Set aside. Halve squash lengthwise. Cut the squash into 1/4-inch-thick slices.

  • 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 1/4 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 Facts

33 calories; protein 1.3g; carbohydrates 3.4g; dietary fiber 1.1g; sugars 2.7g; fat 2g; saturated fat 0.3g; vitamin a iu 215.8IU; vitamin c 19.3mg; folate 25.9mcg; calcium 17.5mg; iron 0.4mg; magnesium 19.5mg; potassium 282.1mg; sodium 131.7mg.