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John Autry Photo by: John Autry

Roasted Summer Squash with Parsley

Cooking Light JUNE 2011

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

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.

Nutritional Information

Amount per serving
  • Calories: 16
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Sodium: 104mg
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Roasted Summer Squash with Parsley recipe

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