Tag Archives: zucchini

Oven Roasted Zucchini

I am not a big fan of squash cooked in water. I prefer a drier, less watery dish. Oven roast does the trick for me plus it is easy and fast. There is no recipe. Just cut up squash on a cookie sheet. Drizzle with olive oil, season with salt and ground pepper then toss. Sometimes I add a pinch of crushed red pepper. Bake in a 350 F oven until tender crisp. Sometimes I sprinkle with Parmesan when done. Yellow squash or patty pan squash and be used instead or combined. Enjoy!

    Squash Ribbons

    Summer squash is coming in now so if you have a garden, you have plenty and are looking for different ways to cook it.


    Squash Ribbons

    Leaving the core and seeds out makes for a less mushy product and well worth the “peeling”. Enjoy!
    Course Side Dish
    Cuisine American
    Keyword cheese, saute’, squash, cheese, saute
    Servings 4
    Calories 84kcal
    Author Cooking Light June 2005


    • vegetable peeler


    • 4 each yellow or zucchini squash about 1 1/2 pounds
    • 1 teaspoon olive oil
    • 1 cup onion, thinly sliced optional
    • 1/4 teaspoon red pepper flakes optional
    • 1/4 cup parmesan cheese
    • 1/4 teaspoon freshly ground black pepper


    • Slice yellow and/ or zucchini squash into ribbons by using a vegetable peeler just until you get to the seeds. Keep peeling until you only have the core of seeds left. You will need about 4 or 5 squash to get about 5 cups.
    • Heat oil in a large skillet over medium heat. Sauté squash, onion and red pepper flakes in olive oil or butter just until tender. Finish off with a handful of Parmesan cheese and black pepper. Be careful with salt. The Parmesan usually gives it enough.

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