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Healthy, tasty, yummy. New staple in our home. So good.
Made this for dinner tonight. It was so good that I couldn't stop eating it!
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.
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).
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!
Quick, easy and tasted amazing. I added some asparagus also...wonderful! Thank you!
This was so convenient...no more standing above a hot skillet! I used two large roasting pans side by side in my oven and added a sprinkle of onion powder to the list of seasonings. Usually, I sauté my zucchini on the stovetop in two pans on two burners because my skillets get overcrowded for a large number of squash. Both pans require my constant attention, which can be time consuming when I am simultaneously making other dishes. Roasted Zucchini and Yellow (Summer) Squash recipe was perfect for the zucchini/yellow squash portion of Kate's Baked Italian Sausage Zucchini Yellow Squash Rigatoni. I will use your oven roasting method to achieve the golden brown sear on my summer squash from now on. Thank you, AmyZoe, for a delicious and easy recipe.