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.

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

2/3 cup
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.

1 vegetable