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.
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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.
Nutrition Facts
Per serving
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