When summer squash get a bit to large to be considered “tender,” I usually make zucchini bread. This year I tried something different. So, I peeled and seeded them, tossed them with oil and spices, and caramelized them in a hot oven. And now, all overgrown squash is welcome in our house. This recipe is unbelievably delicious, and easy.
Roasted Summer Squash
Ingredients
- 1 large summer squash (zucchini, yellow, calabacitas, etc)
- 2-3 TBSP extra virgin olive oil
- All purpose seasoning
- Granulated garlic powder
- Grated Romano or Parmesan (2-4 TBSP)
- Amount of seasoning depends on size of squash
Instructions
- Heat oven to 425.
- Peel squash with a vegetable peeler. Cut in half lengthwise. Using a spoon, remove all seeds. Slice each half into 1/2” slices.
- Drizzle with extra virgin olive oil and add seasonings and cheese.
- Toss well and spread onto a greased baking pan.
- Bake about 40 minutes, or until caramelized. The batch pictured above, baked about 8 minutes more, after the picture. It will be soft textured with some crunchy, cheesy bits.