Our backyard has been overfilled with vegetables, my favorite is summer squash and zucchini. This vegetable recipe is so simple to make, yet so delicious as a side dish for an easy summer dinner. The yellow summer squash is drizzled with olive oil and tossed in some simple seasonings and roasted in a hot oven creating the perfect roasted flavor. I love pairing roasted summer squash with grilled meat such a pork chops or juicy chicken, along with a starchy carb such as potatoes or rice.
These past few weeks have been very rainy in our city, which means I ventured out to my garden less frequently, which resulted in finding some overgrown summer squash hiding amongst the large squash leaves. Summer squash grows rather quickly, an average of an inch per day, once you see the squash growing, be prepared to check daily and snag them off at the right size.
Summer squash and zucchini need to be harvested when they are small, about 6 inches, and the skin is still soft not tough, and the seeds are small. This results in a tender vegetable with a better flavor. If you happen to find a larger squash hiding in your garden, you can still salvage it and use it in this recipe, just be sure to remove the seeds if the vegetable is extra large. Zucchini can be substituted in this recipe, it is very similar in taste and texture, I can’t even tell them apart, except by color.
Ingredients
6 cups chopped summer squash or zucchini, about 3 small
2 tablespoons olive oil (or oil of choice)
2 teaspoons salt, or to taste
1/2 teaspoon black pepper
1 tablespoon Mrs. Dash seasoning
Directions:
1. Preheat oven to 450 degrees F. Line baking sheet with parchment paper.
2. Chop the summer squash into bite sized pieces. Remove large seeds if necessary. Toss all ingredients together in a bowl. Place on a large baking sheet making sure not to crowd the squash not too close together.
3. Once the oven has preheated, place the baking sheet in the oven and bake for 25-30 minutes, or until the vegetables are softened and slightly browned.
Spoon the squash into a serving bowl, you can squeeze a bit of fresh lemon juice on top and sprinkle with some fresh herbs. Serve immediately and enjoy!
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- 6 cups chopped summer squash or zucchini, about 3 small
- 2 tablespoons olive oil (or oil of choice)
- 2 teaspoons salt, or to taste
- ½ teaspoon black pepper
- 1 tablespoon Mrs. Dash seasoning
- Preheat oven to 450 degrees F. Line baking sheet with parchment paper.
- Chop the summer squash into bite sized pieces. Remove large seeds if necessary. Toss all ingredients together in a bowl. Place on a large baking sheet making sure not to crowd the squash not too close together.
- Once the oven has preheated, place the baking sheet in the oven and bake for 25-30 minutes, or until the vegetables are softened and slightly browned. Spoon the squash into a serving bowl, you can squeeze a bit of fresh lemon juice on top and sprinkle with some fresh herbs. Serve immediately and enjoy!
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My grandmother bakes squash with brown sugar and butter. So I’ve only had it sweet, but this looks so yummy 🙂
I’ve never tried them as a sweet food, have grown up eating them as a savory dish, but I have seen the sweet versions out there. I will try your grandmas version! There are so many squash in my fridge waiting to be used.
katy sounds like you have a flourishing garden! Lucky you 😉
Can you believe we don’t have yellow crook neck squash in Australia? I have no idea why they don’t grow it here. We get teeny little patty pan yellow squash and that’s it. I can use them for this recipe but it won’t be the same. 🙂 It looks delicious!
We have loads of them here! I can’t believe they don’t have them in AU, but I bet you have some exotic foods that we don’t have here 🙂
There my faves too!! Especially zucchini – I am obsessed with zucchini!
Same here! I can never get tired of eating them 🙂
If I do not have Mrs. Dash seasoning, how much of the spices listed above should I combine as a substitute? I am new to cooking, so I like to have an amount if possible. 🙂
Hi Skye,
Although I’ve never replicated Mrs. Dash, here is an alternative I found online: http://www.food.com/recipe/mrs-dash-seasoning-20729 Hope this help!
This is delicious but I must say that 2 teaspoons of salt is way too much, and I’m a saltaholic. Next time I’ll cut it in half.
Hi June,
It might depend on what kind of salt as well, but yes, each person has their own preference! Thanks for trying!
Made this tonight and it taste awesome. I added the garlic & paprika to the Mrs. Dash mixture for a added kick. I will definitely make this again.
Thanks for trying Alison!
Summer Squash Casserole with Nuts Recipe – This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law!
This is the first year that I’ve grown squash. Do you remove peeling?
There’s no need to peel the squash unless the squash is overgrown and larger than a normal size.
I made this tonight because I didn’t feel like making fritters out of the squash I had bought. I combined the cut up squash with olive oil, salt and pepper in a plastic storage bag – no bowl to wash. Mine took longer to bake, but I added an onion I had peeled and cubed for the last twenty minutes or so. Tossed with a little parmesan before serving. This recipe is going on my A List.
Which Mrs Dash seasoning do you use for this recipe? I’m sure I can use any one of the several that are available, but I’m curious to know which blend you use.
I used the original Mrs. Dash. Thanks!