Simple Roasted Summer Squash

Simple Roasted Summer Squash
Author: Chef JR Jacobson
Photograph: Xuan Huang

Say hello to summer with our simple roasted summer squash recipe.


Per serving: 133.96 calories, 4.92g protein, 8.44g fat, 13.19g carb, 3.63g dietary fiber, 1.26g saturated fat, 8.19g total sugar, 0.0g added sugar
Significant source for: Potassium, Copper, Fluoride, Manganese, Selenium, Vitamin C, Riboflavin, Niacin, Pantothenic acid, Vitamin B-6.


4 Servings

2  pounds zucchini, sliced in half lengthwise, then cut into 1-inch pieces

8  ounces cremini mushrooms, halved

8  ounces cherry tomatoes

2  tablespoons olive oil

4  cloves garlic, minced

2  teaspoons sea salt

1  teaspoon dried oregano

1/2  teaspoon ground black pepper


step 1.

Preheat oven to 400°F.

step 2.

In a large mixing bowl combine mushrooms, zucchini, tomato, garlic, oil, oregano, salt and pepper. Toss well to combine, transfer to a rimmed baking sheet.

step 3.

Bake, uncovered, 28-30 minutes or until lightly charred and fork tender.