Best 3 Roasted Summer Squash Zucchini And Brussels Sprouts Recipes

Roasted summer squash zucchini and Brussels sprouts is a colorful and flavorful dish that is perfect for a summer meal. The roasted vegetables are tender and slightly caramelized, with a hint of smokiness from the roasting process. This dish is easy to prepare and can be served as a side dish or a main course.

Here are our top 3 tried and tested recipes!

ROASTED SUMMER SQUASH, ZUCCHINI, AND BRUSSELS SPROUTS

Roasted Summer Squash, Zucchini, and Brussels Sprouts image

This roasted squash recipe is something I always looked forward to when visiting my aunt in New York!

Provided by MIDWESTCINCY

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 35m

Yield 7

Number Of Ingredients 7

Ingredients

4 tablespoons olive oil
7 baby zucchini
7 baby summer squash
10 Brussels sprouts, halved, or more to taste
½ sweet onion (such as Vidalia®), sliced
sea salt to taste
ground black pepper to taste

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet.
Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper.
Bake in the preheated oven until tender, about 25 minutes.

Nutrition Facts : Calories 137 calories, Carbohydrate 14.6 g, Fat 8.4 g, Fiber 4.8 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 69.1 mg, Sugar 7.6 g

ROASTED ZUCCHINI AND YELLOW (SUMMER) SQUASH

Roasted Zucchini and Yellow (Summer) Squash image

I couldn't stop eating this. It was simple to make and so fresh and delicious. Recipe courtesy of sparkpeople.com.

Provided by AmyZoe

Categories Vegetable

Time 25m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 6

Ingredients

6 cups zucchini, cut into large chunks
6 cups yellow squash, cut into large chunks
2 tablespoons olive oil (plus extra for greasing pan)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat oven to 450.
Grease roasting pan with olive oil.
Chop zucchini and yellow squash and put into large bowl.
Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.
Pour squash into roasting pan and spread it out until it evenly covers the pan.
Bake 15 to 20 minutes, stirring once until cooked through.

SUMMER SQUASH AND ZUCCHINI SIDE DISH

Summer Squash and Zucchini Side Dish image

I'm trying to cut my risk for cardiac disease by changing the way I eat. This colorful sauteed zucchini and squash side dish is packed with as much nutrition as fresh-picked flavor! -Marlene Agnelly, Ocean Springs, Mississippi

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 yellow summer squash, quartered and sliced
1 medium zucchini, quartered and sliced
1 medium onion, chopped
1 medium sweet red pepper, cut into 1-inch pieces
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt-free spicy seasoning blend
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato, chopped

Steps:

In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.

Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

For optimal flavor, choose small to medium-sized summer squash and zucchini. Larger ones tend to have tougher skin and larger seeds.
When roasting the vegetables, ensure they are evenly coated in olive oil and seasonings to enhance their flavor.
Roast the vegetables at a high temperature (425°F/220°C) to caramelize them and bring out their natural sweetness.
If your oven has a convection setting, use it to ensure even cooking and browning of the vegetables.
Keep an eye on the vegetables while roasting to prevent overcooking. They should be tender-crisp and slightly browned.
Roasted summer squash, zucchini, and Brussels sprouts can be served as a side dish, main course, or even as a healthy snack.
For a more flavorful dish, try adding herbs like thyme, rosemary, or oregano to the roasting vegetables.
You can also add a sprinkle of grated Parmesan cheese or crumbled feta cheese to the roasted vegetables before serving.
Leftover roasted summer squash, zucchini, and Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Roasted summer squash, zucchini, and Brussels sprouts is a delicious, healthy, and versatile dish that can be enjoyed as a side dish, main course, or snack. With its vibrant colors and flavors, this dish is sure to impress your family and friends. The roasting process caramelizes the vegetables, bringing out their natural sweetness and enhancing their flavor. The addition of herbs and spices adds an extra layer of complexity to the dish. Whether you are looking for a quick and easy weeknight meal or a festive dish for a special occasion, roasted summer squash, zucchini, and Brussels sprouts is sure to be a hit. So, next time you have an abundance of summer squash, zucchini, and Brussels sprouts, try roasting them and enjoy their deliciousness!