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). I inevitably 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. But 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!
RECIPE TOOLS:
If you don’t yet have a Misto oil sprayer
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Clean Eating Caramelized Dill Carrots
- Clean Eating Baked Almond Asparagus
- Clean Eating Seasoned Brussels Sprouts
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).
From the Gracious Pantry archives: Recipe originally posted 5/31/10.
- 4 large zucchini (store large, not home garden large)
- 2 large yellow squash (crookneck)
- 2 tsp. garlic powder
- 1/2 tsp. ground, black pepper
- olive oil in an oil sprayer (see link above)
- 1/4 cup grated parmesan cheese
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Preheat oven to 350 degrees F.
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Chop your squash into large, chunky slices about 1/2 to 3/4 inch thickness.
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Spray a cookie sheet with a light coat of olive oil.
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Line up your squash slices like little soldiers. Don't worry about leaving any space between them. They'll cook just fine scrunched together.
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Spray a very light coat of olive oil over the top of the squash.
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Sprinkle your spices, including the parmesan over the squash.
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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.
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Allow to cool slightly and serve.
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!!
Shannon –
So so good, right? I LOVE roasted veggies of any kind. Let me know how you like them!
Tiffany
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!
Thanks Nellie! I’ll have to try it that way.
I’m steaming zucchini and squash as we speak-I add tomatoes,black olives,onions,garlic and chopped water chestnuts for a crunchy texture-very yummy
I am going to make these right now! They sound yummy:)
Angela –
Let me know how you like them!
OOOO so yummy! I loved them:) Ii actually need pepper so mince was without pepper but they were still sooo good!THX
Angela – So glad you liked it! It’s one of my favorite ways to eat squash.
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.
Claire – Oh boy! I’ve been there! I had to cut the caffeine out myself… again… It’s not easy, but so very worth it! Welcome to my blog!
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!
Rich – Oh you’ll love it! You can also put it through the blender with a little milk and salt. Makes a yummy soup!
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!
Anita – Wonderful! Enjoy! 🙂
Also try them grilled – my favourite way to do them in the summer!!
Erin – Yes! Grilled is always a great option! 🙂
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.
Sharon – You have to cook the squash first. Then put it through the blender with any kind of milk you like and a touch of salt.
Thanks for the quick response, Tiffany!
A little Greek oregano is yummy on this too! Never knew some of my favorite go to dishes were clean eating! Totally cool!
Jan – Awesome! Love it when that happens!
I made the roasted summer squash and it was delicious! Zuchini never tasted so good! Thank you for sharing!
Angel – I always use fresh, grated parmesan.
Hadn’t thought to use shredded parm, yummy! Thanks!
Definitely!
look forward to making this tomorrow, thanks!!
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!
Christina – Zucchini can have a bitter taste. It takes some getting used to for some people.
Wonderful! I’m so glad you enjoyed them!
Just made these. Very tasty!
Awesome!
Have you tried this using eggplant?
No, I’m not an egg plant fan. But I’m sure it would work just fine!
Just put this in the oven, if it taste as good as if smells, it will be great! Thanks!
I’ve never tried. But it’s worth a shot!
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!!!
I would just eat it without. There really is no sub for parmesan.
Made this with my daughter tonight for dinner but did the squash as “chips” per her request. She is excited and loves it!
Awesome! Love it when kids get excited about veggies!
We do this all the time but instead of baking we do it on the BBQ grill. Either on skewers or on tin foil. Delicious!
Yum!
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!!
Fantastic! Glad everyone enjoyed it!
Awesome! 🙂
It’s a can you fill with oil. It sprays it like cooking spray.
OMGGGGGH this was so great! loved loved it I will for sure make this again, thanks!
My pleasure! Glad you enjoyed it. 🙂
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.
Karen – yes, that’s good stuff!
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.
Beth – Allowed for what?
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
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.
Thanks!! I’ll try to cook it less net time.
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!
Loretta – Oh ya, I’m sure that was really yummy with the onions! So glad you enjoyed it! 😀
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!
Oops, sorry, now I see someone already suggested that :-/
Vicki – No worries! It’s a good suggestion! 🙂
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!
Nova – I get the fresh, grated stuff from Trader Joe’s. Enjoy! 😀
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!!!
Tara – Sounds wonderful! Enjoy your dinner! 😀
This was delicious! Thanks for the recipe.
Teresa – So happy you enjoyed it! 🙂
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.
Rice – Nice tip! Thanks! 🙂
I love them but with little lemon befor you cook !
Eleonora – Sounds wonderful!
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!!
Brenda – My pleasure! Eating clean is pretty basic stuff. Keep it simple, and all will be well. 🙂 Enjoy the squash!
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.
Kelly – Awesome! I try to only use foil when I BBQ. But it does make for easy clean up!
Do you stand the squash up or lay it flat on the pan? Thanks!
Katie – Sorry about that! Didn’t realize the photo was deleted. Please see above.