I love summer for two reasons only. The fruits and the vegetables. At no other time of the year do you get as large an assortment of fabulously fresh, juicy and succulent produce, especially here in California.
I know how spoiled I am in this state when it comes to produce. Every time I walk into the grocery store I’m reminded of this fact. The produce section seems to overflow with vibrant colors in every direction. As I walk through the rainbow of produce, I get truly inspired to create something amazing in the kitchen for dinner. No other place on earth gives me more inspiration for the recipes you find on this blog than my local produce department in summer.
I have to admit that I hate turning on the oven as much as the next person during the warmer months of the year, but my favorite way to prepare just about any vegetable during the summer is to roast them. I just can’t help myself. (Although, this could also be done on the barbecue). Inevitably, I end up turning on the oven again and again to enjoy, in particular, the wonderful array of summer squashes.
There are so many available between summer and fall! Everything from yellow crooknecks, to green or yellow patty pan squash to the harder squashes of autumn. Squash of any kind is so incredibly healthy too! But during the summer months, there are two types of squash that I love to enjoy. In fact, I will often plant them in my garden just to ensure I have a steady supply through the warmer months.
My two favorites are zucchini and yellow squash. I just can’t seem to get enough of them. Roast and serve them together, and I could pretty much survive on squash alone during the summer. They pair nicely with just about any protein too, but my favorite combo is with chicken. Especially if it’s barbecued chicken! Squash and chicken were simply born to be together… on my dinner plate.
If you are vegetarian, this will also pair really well with some brown rice and beans, or quinoa and a green salad! But no matter what you serve it with, I’d be willing to bet you’ll make this again and again for many years to come. Enjoy!
If you want to do this on the barbecue, you could simply place the cookie sheets on your grill and cook. I do not recommend placing these directly on your grill simply because the cheese will melt all over the place and you’ll be left with a mess. You can use the cookie sheets and still enjoy that smoky flavor that comes from grilling because the smoke will help flavor the squash. Just watch this carefully because of the oil. You don’t want to set the whole cookie sheet on fire! Keep you heat low to medium and flip occasionally just to ensure even cooking. The flavor is worth the extra effort!
If you don’t yet have a Misto oil sprayer (affiliate link), I highly recommend it. I was not paid to promote this. It’s simply a tool I have in my own kitchen that I use on a regular basis. Can’t live without mine!! It’s a great way to get even oil coverage without overdoing the fat.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
Please note: Measurements for this recipe are approximate. Feel free to adjust amounts to your liking (Personally, I never measure when I’m making this dish).
The data below is a ballpark figure. Exact nutrition data is not possible. This data does not include oil in oil sprayer.
Clean Eating Roasted Summer Squash Recipe:
One of my all-time most popular recipes, this delicious, roasted summer squash recipe is sure to become a family favorite.
- 4 large zucchini (store large, not home garden large)
- 2 large yellow squash (crookneck)
- 2 tsp. garlic powder
- 1/2 tsp. black pepper, ground
- olive oil in an oil sprayer (see link above)
- 1/4 cup grated parmesan cheese
Preheat oven to 350 degrees F.
Chop your squash into large, chunky slices about 1/2 to 3/4 inch thickness.
Spray a cookie sheet with a light coat of olive oil.
Line up your squash slices like little soldiers. Don't worry about leaving any space between them. They'll cook just fine scrunched together.
Spray a very light coat of olive oil over the top of the squash.
Sprinkle your spices, including the parmesan over the squash.
Bake for approximately 30-45 minutes, or until they have a very light golden hue to them, and you can easily push a fork through them.
Allow to cool slightly and serve.
From the Gracious Pantry archives: Recipe originally posted 5/31/10.