Roasted Summer Squash

June 30, 2010

Author Notes:

Roasted Summer Squash ~ Keeping summer vegetables simple with a quick roast of squash and zucchini for a fast and healthy weekday side dish.


Serves: 6


  • 3 zuchinni
  • 3 yellow squash
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 3 tablespoons olive oil
In This Recipe


  1. Peel vegetables and slice into ¼ inch thick slices
  2. Assemble vegetables to your preferred dish and drizzle olive oil on top. Finish preparation with kosher salt and black pepper.
  3. Bake at 400 degrees F for 30 minutes.

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Reviews (2) Questions (0)

2 Reviews

Donna D. September 20, 2017
Looks yummy. I see the skin on, so peeling is optional, yes?
AntoniaJames June 30, 2010
What a beautiful way to cook two colors of squash! Very, very nice. Will definitely give this one a go. I'm crazy about roasted summer squash, but have never thought to prepare it this way. Thanks for posting this! ;o)