Roasted Patty Pan Squash
User Reviews
5.0
72 reviews
Excellent
Roasted Patty Pan Squash
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Roasted with a fresh herb & lemon oil, this Patty Pan Squash is an easy, delicious side dish!
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Ingredients
- 1 ½ pounds patty pan squash
- 1 tablespoon olive oil
- 1 clove garlic minced
- salt and black pepper to taste
Herb Oil (optional)
- 2 teaspoons chopped fresh parsley
- ½ tablespoon chopped fresh basil
- ½ teaspoon chopped fresh dill
- 1 tablespoon olive oil
- ½ teaspoon lemon zest
- salt and black pepper to taste
Instructions
- Preheat the oven to 425°F.
- Wash patty pan squash and trim the top and bottom. Cut into 1" bite sized pieces. Toss with olive oil, garlic and salt & pepper to taste.
- Roast on a baking sheet for 12-15 minutes or just until tender-crisp. Broil 1 minute if desired.
- While squash is roasting, finely chop herbs. Whisk herbs with olive oil, lemon zest and a small pinch of salt.
- Toss herb oil with squash and serve warm.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Nutrition Information
Show Details
Calories
63
(3%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
1mg
(0%)
Potassium
206mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
255IU
(5%)
Vitamin C
21mg
(23%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63 | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 206mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 21mg | 23% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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