Roasted Summer Squash with Parsley

Name: Roasted Summer Squash with Parsley
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

1 Review

ADD YOUR REVIEW

John Autry

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

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.

Ratings & Reviews

TheMomChef's Review

2011-06-08T06:15:29-04:00 TheMomChef

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.

Roasted Summer Squash with Parsley

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