Roasted Summer Squash Zucchini And Brussels Sprouts Recipes

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ROASTED SUMMER SQUASH, ZUCCHINI, AND BRUSSELS SPROUTS



Roasted Summer Squash, Zucchini, and Brussels Sprouts image

This roasted squash recipe is something I always looked forward to when visiting my aunt in New York!

Provided by MIDWESTCINCY

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 35m

Yield 7

Number Of Ingredients 7

4 tablespoons olive oil
7 baby zucchini
7 baby summer squash
10 Brussels sprouts, halved, or more to taste
½ sweet onion (such as Vidalia®), sliced
sea salt to taste
ground black pepper to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet.
  • Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper.
  • Bake in the preheated oven until tender, about 25 minutes.

Nutrition Facts : Calories 137 calories, Carbohydrate 14.6 g, Fat 8.4 g, Fiber 4.8 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 69.1 mg, Sugar 7.6 g

ROASTED ZUCCHINI AND YELLOW (SUMMER) SQUASH



Roasted Zucchini and Yellow (Summer) Squash image

I couldn't stop eating this. It was simple to make and so fresh and delicious. Recipe courtesy of sparkpeople.com.

Provided by AmyZoe

Categories     Vegetable

Time 25m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 6

6 cups zucchini, cut into large chunks
6 cups yellow squash, cut into large chunks
2 tablespoons olive oil (plus extra for greasing pan)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 450.
  • Grease roasting pan with olive oil.
  • Chop zucchini and yellow squash and put into large bowl.
  • Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.
  • Pour squash into roasting pan and spread it out until it evenly covers the pan.
  • Bake 15 to 20 minutes, stirring once until cooked through.

SUMMER SQUASH AND ZUCCHINI SIDE DISH



Summer Squash and Zucchini Side Dish image

I'm trying to cut my risk for cardiac disease by changing the way I eat. This colorful sauteed zucchini and squash side dish is packed with as much nutrition as fresh-picked flavor! -Marlene Agnelly, Ocean Springs, Mississippi

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 yellow summer squash, quartered and sliced
1 medium zucchini, quartered and sliced
1 medium onion, chopped
1 medium sweet red pepper, cut into 1-inch pieces
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt-free spicy seasoning blend
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato, chopped

Steps:

  • In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.

Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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