Makes 4 servings
3 cloves garlic, minced
1 Tablespoon extra-virgin olive oil
1 Tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
½ teaspoon freshly ground black pepper
1 pound zucchini and/or yellow summer squash, sliced ½-inch thick
¼ teaspoon Kosher salt, if desired
Preheat oven to 425 degrees F.
In a small saucepan, cook garlic in hot oil over medium heat for 30 seconds. Stir in rosemary and pepper.
Place zucchini in a 13x9x2 baking pan; add oil mixture. Toss to coat. Roast uncovered in the preheated oven for about 20 minutes or until crisp-tender, stirring once. Before serving, sprinkle Kosher salt over zucchini, if desired.
Fat 4 g
Saturated fat 1 g
Cholesterol 0 mg
Protein 2 g
Carbohydrates 5 g
Fiber 1 g
Sodium 155 mg
Updated February 19, 2015
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