Active Time:20 minsTotal Time:55 minsServings:4Jump to Nutrition Facts

Active Time:20 minsTotal Time:55 minsServings:4

Active Time:20 mins

Active Time:

20 mins

Total Time:55 mins

Total Time:

55 mins

Servings:4

Servings:

4

Jump to Nutrition Facts

Cook Mode(Keep screen awake)Ingredients1mediumzucchini, untrimmed and halved lengthwise1mediumyellow squash, untrimmed and halved lengthwise1teaspoonsalt2tablespoonscanola oil2smallcloves garlic, finely chopped1teaspoonchopped fresh thyme, plus leaves for garnish

Cook Mode(Keep screen awake)

Ingredients

1mediumzucchini, untrimmed and halved lengthwise

1mediumyellow squash, untrimmed and halved lengthwise

1teaspoonsalt

2tablespoonscanola oil

2smallcloves garlic, finely chopped

1teaspoonchopped fresh thyme, plus leaves for garnish

DirectionsPreheat oven to 425°F. Using a sharp knife, score cut sides of zucchini and squash in a crosshatch pattern, cutting about 1/8-inch deep. Sprinkle the cut sides evenly with salt. Let stand at room temperature for 10 minutes. Pat dry using paper towels.Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire SpollenHeat oil in a large (12-inch) ovenproof skillet over medium-high heat. Arrange the zucchini and squash, cut-sides down, in a single layer in the pan. Cook, undisturbed, until golden brown, about 5 minutes. Transfer the pan to the oven; roast for 20 minutes. Sprinkle garlic and thyme over the zucchini and squash; continue roasting until the zucchini and squash are very soft, about 5 minutes more. Transfer the zucchini and squash to a paper-towel-lined plate to drain. Garnish with additional thyme, if desired.Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire SpollenOriginally appeared: EatingWell.com, June 2023

Directions

Preheat oven to 425°F. Using a sharp knife, score cut sides of zucchini and squash in a crosshatch pattern, cutting about 1/8-inch deep. Sprinkle the cut sides evenly with salt. Let stand at room temperature for 10 minutes. Pat dry using paper towels.Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire SpollenHeat oil in a large (12-inch) ovenproof skillet over medium-high heat. Arrange the zucchini and squash, cut-sides down, in a single layer in the pan. Cook, undisturbed, until golden brown, about 5 minutes. Transfer the pan to the oven; roast for 20 minutes. Sprinkle garlic and thyme over the zucchini and squash; continue roasting until the zucchini and squash are very soft, about 5 minutes more. Transfer the zucchini and squash to a paper-towel-lined plate to drain. Garnish with additional thyme, if desired.Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

Preheat oven to 425°F. Using a sharp knife, score cut sides of zucchini and squash in a crosshatch pattern, cutting about 1/8-inch deep. Sprinkle the cut sides evenly with salt. Let stand at room temperature for 10 minutes. Pat dry using paper towels.

Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

Overhead view of zucchini and squash being patted dry from Creamy Oven-Roasted Zucchini & Summer Squash recipe

Heat oil in a large (12-inch) ovenproof skillet over medium-high heat. Arrange the zucchini and squash, cut-sides down, in a single layer in the pan. Cook, undisturbed, until golden brown, about 5 minutes. Transfer the pan to the oven; roast for 20 minutes. Sprinkle garlic and thyme over the zucchini and squash; continue roasting until the zucchini and squash are very soft, about 5 minutes more. Transfer the zucchini and squash to a paper-towel-lined plate to drain. Garnish with additional thyme, if desired.

Overhead view of a brown plate of Creamy Oven-Roasted Zucchini & Summer Squash recipe with a large serving fork

Originally appeared: EatingWell.com, June 2023

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Nutrition Facts(per serving)80Calories7gFat4gCarbs1gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.