Recipe Details
Ingredients
-
2summer squash, ends trimmed
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¼cupolive oil
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3clovesgarlic, minced, or more to taste
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1teaspoonherbes de Provence
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salt and ground black pepper to taste
Cooking Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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Cut each squash in half lengthwise. Cut halves in half crosswise to make four pieces. Cut each piece in quarters lengthwise for a total of 16 short spears from each squash.
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Place squash spears into a large bowl. Add olive oil and garlic; toss to coat evenly. Arrange squash mixture in a shallow baking dish and sprinkle with herbes de Provence, salt, and pepper.
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Roast in the preheated oven until squash and garlic start to brown, 5 to 10 minutes, checking squash after 5 minutes and again in intervals of 2 or 3 minutes to avoid burning.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories139 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 2g |
10% |
| Sodium 3mg |
0% |
| Total Carbohydrate 4g |
2% |
| Dietary Fiber 1g |
4% |
| Total Sugars 2g |
|
| Protein 1g |
3% |
| Vitamin C 17mg |
19% |
| Calcium 20mg |
2% |
| Iron 1mg |
3% |
| Potassium 269mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
