Roasted Summer Squash with Parsley

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Roasted Summer Squash with Parsley Recipe
John Autry
6 servings (serving size: about 1/3 cup)


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2 cups chopped zucchini
2 cups chopped yellow squash
1/4 teaspoon salt
1/4 cup chopped fresh parsley


Preheat oven to 425°. Arrange zucchini and yellow squash on a jelly-roll pan; sprinkle with salt. Bake at 425° for 17 minutes or until crisp-tender. Toss with chopped fresh parsley.

Created date

May 2011

Nutritional Information

Calories 16
Fat 0.2 g
Satfat 0.0 g
Sodium 104 mg