Easy roasted summer squash

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During these last hot summer months, one thing is certain, an abundance of summer squash and zucchini and everyone trying to figure out the best way to use-it-up. Luckily, we’re big fans of surplus produce. One of my favorite ways to prepare zucchini and summer squash, other than straight out of the garden, is roasting. (Who doesn’t like a little extra heat from the oven when it’s 80º out?) With some quality olive oil, garlic, and your choice of herbs it’s a perfect side dish or a full meal if you don’t share the pan. Squash is truly versatile and tends to take on the flavor of whatever it’s prepared with so if you’re looking for a vehicle for that roasted garlic, look no further.

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yellow summer squash
roasted summer squash

I love the simplicity of a roasted squash, perfect plant-based seasonal pairing for your fresh summer salads into those cozy fall dinners. Just right for a transitioning table. This recipe is easy as ever and cooks up in no time. Feel free to roast squash + zucchini together, and make sure you throw in those tops! You can totally eat the ends of that squash, I swear. Or add in other produce on the edge for a blend of use-it-up magic. This recipe is great for a veggie rice bowl or alongside some seasonal lentil soup.

Let us know what you’re cooking up with your summer squash! #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Easy roasted summer squash   by

One of my favorite ways to prepare zucchini and summer squash, other than straight out of the garden, is roasting. With some quality olive oil, garlic, and your choice of herbs it’s a perfect side dish or a full meal if you don’t share the pan.

makes: 4 servings approx | prep time: 5 min | cook time: 20 min | total time: 25 min

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roasted summer squash

Ingredients

  • 2 medium or 3 to 4 small summer squashes (or zucchini)
  • 4 cloves garlic
  • 1 tsp kosher salt
  • 1 tbsp herbs de provence or choice of dried herbs (try rosemary, dill, basil)
  • 1/4 cup olive oil

To-Do's

  1. Preheat oven to 425º. Pull out large baking sheet.
  2. Slice squash into equal rounds, about ¼”-½” inch. Make sure to include the tops. Add to large bowl.
  3. Mince garlic, add to bowl. Add salt, dried herbs, and olive oil to bowl. Toss with squash until evenly coated.
  4. Pour out onto baking sheet and spread evenly. Bake 20 – 25 minutes or until edges turn slightly golden brown.
  5. Let cool 5 minutes and enjoy! Best when warm. Keeps well about 3 – 4 days in the fridge.
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