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Rosemary Roasted Summer Squash
This freezes well, cooked or uncooked. If you are cooking for one, mix together the entire recipe, package for individual
servings and freeze without cooking until you are ready to eat. Or, bake the entire recipe, cool and divide into individual
servings and then freeze.
For an interesting variation, add in a couple of cubed potaoes, about half to three quarter inch size, but don't forget
to figure in the extra carbohydrates if you are watching your intake.
Ingredients:
About 2 pounds zucchini or yellow summer squash, approx. 6 small
2 Tbsp olive oil
1/2 tsp crushed dried rosemary
1/4 tsp ground black pepper
1 small red onion, cut into 1/4 inch wedges
1 clove garlic, minced
Procedure:
Preheat oven to 400 F. Wash but do not peel zucchini and/or summer squash and cut into triangular shaped pieces about
1 inch at the larger end. Arrange all ingredients in a baking dish, tossing well to coat all the pieces. Bake
about 20 to 25 minutes or until just fork tender.
Serving Size:one sixth of recipe is approximately 56 calories, 1 g protein, 4 g fat, 0 mg cholesterol,
6 g cabohydtate, 100 mg sodium, and 2 gm dietary fiber
6 servings
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