Roasted Summer Squash with Parsley Recipe Print Page

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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