Description
Tender summer squash is roasted with golden olive oil and aromatic Mediterranean herbs like rosemary, basil, and oregano. This vegetarian dish balances rustic simplicity with vibrant flavors, making it a healthy, adaptable side that complements grilled vegetables or crusty bread.
Ingredients
2 medium summer squash (12–14 oz total), peeled and cut into 1-inch cubes
1/4 cup (55 ml) extra virgin olive oil
1 tablespoon Italian seasoning (rosemary, basil, oregano, thyme)
2 cloves garlic, minced
1 teaspoon fresh lemon zest (optional)
Instructions
Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.
Peel and cube the squash into 1-inch pieces in a large bowl.
Drizzle olive oil over the squash. Add Italian seasoning and garlic.
Toss with hands or tongs to coat the cubes evenly.
Spread the squash in a single layer on the tray. If using lemon zest, toss it with the squash now.
Roast for 15 minutes. Flip the pieces with a spatula and roast 15-20 minutes longer until tender and golden.
Notes
Use parchment paper to prevent sticking.
For a lighter taste, substitute avocado oil for olive oil.
Adjust the Italian seasoning salt level to taste.
Lemon zest is optional—omit if avoiding citrus.
Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 2g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg