The following recipe for Roasted Summer Squash is from SurvivalBlog reader H.N., who says: “This is intended for yellow squash, but this recipe also works fairly well with zucchinis.”
Ingredients
- 2 Squash (about 4 cups), cut into 1/2 inch-thick slices
- 1/2 tsp Italian seasoning
- 2 cloves garlic, chopped (or less, to taste.)
- 2-3 Tablespoons of olive oil
- 1/4 cup Parmesan cheese (optional)
- Salt, to taste
- Pepper to taste
- Sprigs of Parsley (for garnishing)
Directions
- Pre-heat oven to 425 degrees F.
- Spread 1 Tablespoon of olive oil on a lipped cookie sheet pan.
- Wash and slice the squash.
- Toss the squash slices with 2 Tablespoons of olive oil, garlic, Parmesan (optional), and season with salt and pepper, to taste.
- Spread the squash evenly on the pan and roast for 20 minutes, checking it after 17 minutes to see if it is done.
- Remove from oven to cool slightly, and then season with some more salt and pepper, if desired..
SERVING
Serve with a garnish of fresh parsley.
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