Recipe of the Week: Roasted Summer Squash & Zucchini

The following recipe for Roasted Summer Squash & Zucchini is from SurvivalBlog reader Tom V.

  • 1 pound yellow summer squash (2 medium-size)
  • 1 pound zucchini (about 2 medium-size or 3 to 4 small-size)
  • 2 tablespoons olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 2/3 cup of shredded Parmesan cheese
  1. Pre-heat oven to 425 degrees F.
  2. Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and salt.
  3. Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
  4. Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven and bake another 7 minutes until tender and the cheese is melted.

Serve immediately.


This does not store well, for leftovers. Your chickens will love it.

Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!