Roasted Summer Squash with Parsley
Summer squash belongs to the same family as pumpkins and cucumbers, and it is known for its high water content and low calorie count.
This is vegan, gluten free and low carb recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Ingredients
- 4 cup Summer squash
- 2 tablespoon Olive oil
- 2 clove Garlic
- 2 tablespoon Fresh parsley
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the summer squash into 1/2-inch thick slices.
- In a bowl, combine the sliced summer squash, olive oil, minced garlic, salt, and black pepper. Toss to coat evenly.
- Transfer the coated summer squash onto a baking sheet and spread them out in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the squash is tender and lightly browned.
- Remove from the oven and let it rest for 5 minutes.
- Sprinkle with freshly chopped parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 10g4%
- Sugars 4g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.