Roasted Summer Squash with Parsley

John Autry

Yield:

6 servings (serving size: about 1/3 cup)

Recipe from

Nutritional Information

Calories 16
Fat 0.2 g
Satfat 0.0 g
Sodium 104 mg

Ingredients

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

Preparation

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.

Note:

Adam Hickman,

June 2011