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    You are in: Home / Recipes / Roasted Zucchini and Yellow (Summer) Squash Recipe
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    Roasted Zucchini and Yellow (Summer) Squash

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 12, 2013

      so simple, so delicious. Just wanted something as a side to some crab(less) cakes and salad - and this squash was perfection. I cut mine the long way because that is how I prefer it, and I didn't measure how much garlic powder I threw down (I just sprinkled on a coating since it never said when to add it) but it was tasty wonderful.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2013

      So good! I used roasted garlic oil. Leftovers diced up are delicious in omelets (and a good way to eat more veggies by starting in the morning).

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    • on August 03, 2012

      This recipe was a big hit -- I had about eight cups total of squash and zucchini instead of twelve and used Mrs. Dash instead of garlic powder, but it turned out exactly as described -- quick, easy, tasty, plus there's plenty left over for reheating tomorrow. Thank you to AmyZoe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2014

      Made this for dinner tonight. It was so good that I couldn't stop eating it!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Roasted Zucchini and Yellow (Summer) Squash

    Serving Size: 1 (127 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 42.3
     
    Calories from Fat 23
    56%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 203.9 mg
    8%
    Total Carbohydrate 4.1 g
    1%
    Dietary Fiber 1.3 g
    5%
    Sugars 3.1 g
    12%
    Protein 1.5 g
    3%

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