Savory Lemon Herb Yellow Squash

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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If you're looking for a fresh and vibrant dish that's quick to prepare, this Savory Lemon Herb Yellow Squash is for you. Perfectly roasted with a hint of lemon and earthy herbs, it captures the essence of summer in every bite.

Ingredients for Savory Lemon Herb Yellow Squash

The star of this dish is yellow squash, which offers a mild, slightly sweet flavor and wonderful texture when roasted. Olive oil helps in roasting, adding richness and helping the spices adhere. A touch of salt and black pepper enhances all the natural flavors. The lemon juice provides a refreshing zing, while garlic gives that unmistakable aromatic depth. Dried thyme and oregano bring earthy and slightly minty notes, making the dish truly fragrant. Lastly, Parmesan cheese adds a delightful savory finish.

Tips & Tricks

  • For a bit more crunch, broil the squash for the last 2-3 minutes of baking.
  • If you like your squash with a bit more spice, add a pinch of red pepper flakes.
  • Use freshly grated Parmesan for the best flavor — it makes a big difference!

Serving Suggestions

This dish pairs beautifully with grilled chicken or fish, making it a perfect light summer meal. It also works well as a topper for a salad or grain bowl, adding a burst of flavor and color.

Frequently Asked Questions

Can I use zucchini instead of yellow squash?
Absolutely! Zucchini works well in this recipe, though the flavor will be slightly different.
How do I store leftovers?
Store any leftover squash in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Is it necessary to peel the squash?
No, the skin of yellow squash is tender and edible, making it unnecessary to peel.

Savory Lemon Herb Yellow Squash Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). While that's warming up, grab your yellow squash and give it a good rinse. Slice it into 1/4 inch rounds — too thick, and they won't cook evenly; too thin, and they might overcook. In a large bowl, combine the squash slices with 2 tablespoons of olive oil; this helps everything cook nice and evenly.

Next, add in 1 teaspoon of salt and 1/2 teaspoon of black pepper. Squeeze in 1 tablespoon of fresh lemon juice, then toss in the 2 cloves of minced garlic. Sprinkle 1 teaspoon each of dried thyme and oregano over the squash, and give everything a good mix, ensuring each piece of squash is nicely coated with the herb mixture.

Line a baking sheet with parchment paper for easy cleanup, and spread the squash out in a single layer — this ensures they roast rather than steam. Pop the tray in the oven and let them bake for 20-25 minutes. You'll know they're ready when they’re tender and lightly browned.

Once out of the oven, sprinkle 1/4 cup of grated Parmesan cheese over the top while the squash is still hot, so it melts slightly. Serve warm and enjoy the burst of flavors!

Why You'll Love This Recipe

  • Quick and easy preparation — ready in under 30 minutes.
  • A delicious way to use up an abundance of summer squash.
  • Light and healthy, yet satisfying with a sprinkle of Parmesan.
  • Perfect side dish that complements a variety of main courses.

Ingredients

2 lbs yellow squash, sliced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh lemon juice
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
1/4 cup grated Parmesan cheese

Step-by-step Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the sliced yellow squash with olive oil, salt, pepper, lemon juice, minced garlic, dried thyme, and oregano until evenly coated.
3. Spread the squash in a single layer on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, or until the squash is tender and lightly browned.
5. Remove from the oven and sprinkle with grated Parmesan cheese.
6. Serve warm and enjoy!

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