Summer Squash With Toasted Garlic And Lime Recipes

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GARLIC ROASTED SUMMER SQUASH



Garlic Roasted Summer Squash image

The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.

Provided by Sabbath Jackson

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 20m

Yield 4

Number Of Ingredients 6

2 summer squash
¼ cup olive oil
3 cloves garlic, minced, or more to taste
1 teaspoon herbes de Provence
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
  • Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

Nutrition Facts : Calories 139 calories, Carbohydrate 4.2 g, Fat 13.7 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 2.7 mg, Sugar 2.2 g

SUMMER SQUASH WITH TOASTED GARLIC AND LIME



Summer Squash With Toasted Garlic and Lime image

We haven't tried this yet, but it's supposed to work with summer squash or zucchini. Prep time includes 30 minutes for the squash to sit.

Provided by Paris D

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb zucchini or 1 lb yellow squash, cut into 1/2 inch cubes
1 teaspoon salt
2 tablespoons chicken broth
5 garlic cloves, thinly sliced
1 tablespoon lime juice, freshly squeezed
1/4 teaspoon black pepper, freshly ground
1/2 teaspoon dried oregano or 2 teaspoons fresh oregano, chopped
2 tablespoons flat leaf parsley, chopped

Steps:

  • Toss the squash with the salt and let stand in a colander for 30 minutes over a dish or in the sink. Rinse and pat dry.
  • In a large skillet, saute the garlic in the vegetable broth until soft, about 3 minutes. Remove garlic and set aside. Raise heat to medium-high.
  • Add squash to pan and saute for 8-10 minutes, until tender but a little crunchy.
  • Stir in lime juice, oregano, parsley, pepper, roasted garlic, and.
  • salt to taste. Mix well.

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