Roasted Summer Squash with Parsley

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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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