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Clean Eating Roasted Summer Squash Recipe

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This clean eating roasted summer squash recipe is my most popular recipe in 8 years of blogging. You guys seriously love this stuff! It’s the perfect recipe for this beloved squash. And what a great side dish for summer!

You see, 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.

Clean Eating Roasted Summer Squash gathered on a cutting board for display after cooking. You can see the green and yellow squash up close and see the parmesan cheese melted over the slices of squash.

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.

Clean Eating reoasted summer squash placed on a baking pan and ready to go into the oven for roasting

If you are vegetarian, this Clean Eating Roasted Summer Squash recipe 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.

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!

RECIPE TOOLS:

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:

Copyright Information For The Gracious Pantry

CLEAN EATING ROASTED SUMMER SQUASH RECIPE:

5 from 1 vote
Clean Eating Roasted Summer Squash Recipe
Print
Clean Eating Roasted Summer Squash Recipe
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

One of my all-time most popular recipes, this delicious, roasted summer squash recipe is sure to become a family favorite. 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).

Course: Side Dish, Vegetables
Cuisine: American
Yield: 6 servings (approximate)
Calories: 78 kcal
Author: The Gracious Pantry
Ingredients
  • 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
US Customary - Metric
Instructions

  1. Preheat oven to 350 degrees F.

  2. Chop your squash into large, chunky slices about 1/2 to 3/4 inch thickness.

  3. Spray a cookie sheet with a light coat of olive oil.

  4. Line up your squash slices like little soldiers. Don't worry about leaving any space between them. They'll cook just fine scrunched together.

  5. Spray a very light coat of olive oil over the top of the squash.

  6. Sprinkle your spices, including the parmesan over the squash.

  7. 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.

  8. Allow to cool slightly and serve.

Recipe Notes

The data below is a ballpark figure. Exact nutrition data is not possible. This data does not include oil in oil sprayer.

Nutrition Facts
Clean Eating Roasted Summer Squash Recipe
Amount Per Serving
Calories 78 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 3mg 1%
Sodium 84mg 4%
Potassium 863mg 25%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 7g
Protein 5g 10%
Vitamin A 13.6%
Vitamin C 68.9%
Calcium 9.9%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.

From the Gracious Pantry archives: Recipe originally posted 5/31/10.


STANDARD DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that all opinions are my own and I will only endorse items which I truly feel are of value to my readers. I also utilize affiliate links in some of my posts such as for Amazon.com, eMeals.com or LaptopLunches.com, among others.

Comments

  1. Yellow squash and zucchini are my favorites during the summer too! I usually steam them (boring, yet tasty). I am going to try roasting them w/ the garlic powder – that will definitely add some flavor!!

    Reply

  2. I use the exact same roasting method, except I put them on my broiler pan and broil on high for 8-10 minutes! they are so tasty this way! i am glad you posted this so others can enjoy!

    Reply

  4. OOOO so yummy! I loved them:) Ii actually need pepper so mince was without pepper but they were still sooo good!THX

    Reply

  5. I ran across your site last night in a search for “Roasting Yellow Squash”. What a great recipe! And what a great site! I’ve been trying to “eat clean” for years, and I didn’t even know there was so much information or even a name for it. LOVE you site and have saved several of your recipes for trying.

    By the way, I’m on day 3 of my own sugarless, white flour-less journey. I’m also trying to kick caffeine. A double whammy. I am quite discombobulated.

    Reply

  6. I never ate yellow squash before. It turned up in my weekly veggie box that I get and I was like “what do I do with this”. Can’t wait to try this tonight!

    Reply

  7. Obviously, I was meant to make this dish. Not even an hour before, my friend and I were just talking about summer squash and different ways to cook them. This is on my menu for next week. Thanks!

    Reply

  9. Tiffany, how does that soup work, the one where you blend the squash in a blender with some milk and salt? Do you need to cook it afterwards or just eat as is? Can you use rice milk for the milk? It sounds very interesting.

    Reply

  11. A little Greek oregano is yummy on this too! Never knew some of my favorite go to dishes were clean eating! Totally cool!

    Reply

  12. I made the roasted summer squash and it was delicious! Zuchini never tasted so good! Thank you for sharing!

    Reply

  17. Made these tonight and got a bit of a bitter taste. Do zucchini/squash taste bitter or was it the garlic powder? Really wanted to love this!

    Reply

  24. This sounds wonderful, except I have one problem. I do not eat any form of cheese. Can you think of any other substitution for the Parmesan? Thanks!!!

    Reply

  25. Made this with my daughter tonight for dinner but did the squash as “chips” per her request. She is excited and loves it!

    Reply

  27. Made this for dinner tonight and it tasted delish!! Always trying to get my husband to eat more veggies, as he would be happy with just green beens, corn and potatoes. He even said they were okay, so I take that as a “yes” in order to make it more often. My daughter, who is not apposed to veggies, had a smile on her face and her eyes lit up. I know this will be on my side dish menu from now on. Thanks for a really great recipe!!

    Reply

  31. My daughter uses Nutritional Yeast instead of parm. cheese. You can find it in the bulk section at most healthier stores. It does have a cheesy flavor. Hope this helps.

    Reply

  32. Being on a no salt, no fat, no sugar, pretty much no anything processed diet, this is a good way to prepare squash, which is allowed, without the cheese, which is NOT allowed.

    Reply

  33. I tried this tonight with zucchini only, and, while good, it was kind of mushy. Did I not cook them long enough? Too much oil? I used crushed garlic instead of garlic powder, and brushed it on with olive oil because I don’t have a spray jar. I cooked it at 350.

    Thanks,

    Jenne

    Reply

    • Jenne – If it was mushy, you cooked it too long. Also, it’s good to have a thermometer in your oven to be sure it’s cooking at the temp the oven tells you it is. The number on the stove doesn’t always match the actual heat level. But my guess is that it should have been cooked less. It’s good to poke these with a fork occasionally until they get to the level of doneness you enjoy most. What’s mushy for you, may not be for me. It’s really a personal preference thing.

      Reply

  35. I cooked this tonight! Y-U-M!!! I did 2 things different 1) after slicing them I put them in a gallon ziploc, poured a little olive oil, and them shook to coat. 2) I added a whole onion chopped in large pieces. I will definitely be serving this AGAIN!!! It’s a winner for sure!

    Reply

  36. I love roasted veggies but I’ve never tried it with summer squash. We are having this tonight! One suggestion – someone asked about a substitute for the grated cheese. Nutritional yeast might be worth a try, plus it adds protein!

    Reply

  38. Did you use the parm in the can or grated parm. It looks like the canned “stinky cheese” you put on pizza. I can’t wait to try this! Thanks!

    Reply

  39. I have this dish in the oven right now! Smells delicious! Thanks for the great recipe. I didn’t have zucchini so mine is will yellow squash to go with my baked pork chops! Thanks again!!!

    Reply

  41. I am going to try this it sounds so good. A tip for roasting in the summer…. I do a lot of my roasting on my gas grill. I setup food in a pan just like I would in my oven, but I put the pan on my grill instead of in my oven. (I wrap my pans in aluminum foil first so that they don’t get stained by the flames on the grill. Trick is to have a grill with a thermostat and try to get the temp as close to your oven cooking temp.

    Reply

  43. I’m trying these tonight, they sound really good. I’m on my journey to learn how to eat clean, I am suffering with a leaky gut and an autoimmune disorder. Thank you for sharing!!

    Reply

  44. I use this exact same recipe with a couple adjustments. I make this a couple times a week when squash is in season so I had to come up with a faster easier method. I cut up my squash and put it in a bowl, I sprinkle my spices, parmesan and olive oil on my squash and toss is well. I spread it on my nonstick foil (this stuff is my best friend and if you haven’t discovers nonstick foil yet you’re really missing out)covered pan and roast it in a 400 degree oven. My dear hubby wouldn’t eat squash before I made it this way.

    Reply

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