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Nutrition Facts
Serving Size 1 (142g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon balsamic vinegar
Calories 61
Calories from Fat 31		(50%)
Amount Per Serving		%DV
	Total Fat 3.5g	5%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 520mg		21%
Potassium 385mg		11%
Total Carbohydrate 6.1g		2%
	Dietary Fiber 1.6g	6%
	Sugars 2.6g
Protein 3.3g		6%
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Roasted Summer Squash Bonanza

Recipe #381734 | 30 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Ms*Bindy
Jul 16, 2009

Are you up to your neck in summer squash and zucchini? Here's a quick and tasty recipe for you. I've listed the servings as serves 4, but I eat the whole thing for lunch.

SERVES 4 (change servings and units)

Ingredients

1 medium summer squash
1 medium zucchini
1/2 tablespoon butter
1/2 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 1/2 tablespoons garlic cloves, minced
1 teaspoon ground ginger
1/4 lb mushroom

Directions

1
Preheat oven to 425°F.
2
While the oven is heating, put the butter into a shallow roasting pan and into the oven until it melts. The butter is not necessary for this recipe, but I like the richer flavor that it adds. You can very well omit it if you'd like.
3
Cut up the squash and zucchini into 1-2 inch chunks. I quarter them lengthwise and then slice up the spears. Don't make the chunks too small or else they may become too soft when roasted.
4
Halve or slice the mushrooms thickly.
5
Put all the ingredients (except the butter which is in your pan melting) into a zip bag and toss to coat everything. Empty the bag into your roasting pan and roast for 20-25 minutes, stirrig once after about 10 minutes.