Roasted Summer Squash with Parsley

1 Review
ADD YOUR REVIEW
John Autry
Yield
6 servings (serving size: about 1/3 cup)
By Adam Hickman
June 2011
RECIPE BY Cooking Light

Ingredients

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

Nutritional Information

  • Calories 16
  • Fat 0.2g
  • Satfat 0.0g
  • Sodium 104mg

How to Make It

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.

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Ratings & Reviews

TheMomChef's Review

TheMomChef
June 08, 2011
This is just squash with a bit of salt and some parsley. Very bland. Definitely needs of boost of something like onion, garlic and at least a bit of misted olive oil.
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