Medium Greek

Roasted Summer Squash

Name: Roasted Summer Squash
Prep time: 13 min
Cook time: 49 min
Total time: 62 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 summers squash , ends trimmed; 0.25 cups olive oil; 3 cloves garlic , minced, or more to taste; 1 teaspoon herbes de Provence; salt and ground black pepper to taste

Total Time

1h 2m

13m prep · 49m cook

Servings

4 people

Rating

—

Difficulty

Medium

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Roast yellow squash and zucchini with garlic and herbes de Provence for a deliciously easy way to enjoy summer squash at the height of summer. Sometimes the simplest methods are often the tastiest!

Ingredients

2 summers squash , ends trimmed
0.25 cups olive oil
3 cloves garlic , minced, or more to taste
1 teaspoon herbes de Provence
salt and ground black pepper to taste

Instructions

1

Preheat the oven to 450 degrees F (230 degrees C).
2

Cut each squash in half lengthwise. Cut halves in half crosswise to make four pieces. Cut each piece in quarters lengthwise for a total of 16 short spears from each squash.
3

Place squash spears into a large bowl. Add olive oil and garlic; toss to coat evenly. Arrange squash mixture in a shallow baking dish and sprinkle with herbes de Provence, salt, and pepper.
4

Roast in the preheated oven until squash and garlic start to brown, 5 to 10 minutes, checking squash after 5 minutes and again in intervals of 2 or 3 minutes to avoid burning.