One of the wonderful things about having summer squash in your vegetable garden is that soon you'll have so many you feel perfectly justified in picking them when they're tiny, similar to the baby squash you get in the fanciest of restaurants. If you don't have a garden, or don't have that much of a squash surplus, not to worry; you can still make this recipe with larger squash that are cut in strips. Why is Kalyn roasting squash in the middle of the summer? Roasting concentrates the flavor in vegetables in the most lovely way. I cooked this in my counter-top toaster oven so it didn't heat up the house, but you could cook the squash on the grill if you don't have a toaster oven.
I'm not sure if I've ever written about summer squash before for Weekend Herb Blogging, hosted this week by the talented Melissa from Cooking Diva, but it's something I've enjoyed growing for many years. Wikipedia on summer squash tells us it's the softer skins that distinguish summer squash from winter squash, which means they can't be stored through the winter. Summer squash is notoriously easy to grow, although there are a few pests that destroy them. There are many types of summer squash, and all are grown on bushy plants rather than vines. Most sources agree that summer squash can be used interchangeably in recipes. If you're only familiar with green zucchini (called courgettes in many parts of the world) try some of the other varieties like Patty Pan Squash, Eight Ball Zucchini, or Golden Zucchini. This combination of squash with feta and thyme came from a recipe I saw on Superspark for Patty Pan Squash with Thyme and Feta, and it was as delicious as I'd imagined it would be. Even better, with only five main ingredients, this recipe is easy enough to be added to Easy South Beach Recipes, the most popular category in my archives.
While oven preheats, toss squash with a bit of olive oil, white balsamic vinegar, and fresh thyme leaves and arrange on roasting pan in a single layer.
Roast about 30 minutes until squash are starting to get nicely browned on the edges and are softened but not mushy.
Roasted Baby Summer Squash with Feta and Thyme
(Makes 3-4 servings, recipe adapted from Superspark.)
8 baby summer squash, preferably a mixture of yellow squash and zucchini (use 4 medium sized ones if you don't have access to baby squash)
1-2 T olive oil, enough to coat squash
1 T white balsamic vinegar (I used white balsamic to not change the squash color, but regular balsamic would also work)
1/4 C fresh thyme leaves
1/2 C crumbled Feta (I used my favorite Feta)
salt and fresh ground pepper to taste
Preheat oven to 400 F. Wash squash well and dry. If you have baby squash, cut lengthwise into two pieces. If you have large squash, cut lengthwise into four pieces, then cut away the seed part of each piece and cut into pieces about 3-4 inches long.
In plastic bowl, toss squash with olive oil, balsamic vinegar, thyme leaves, salt, and pepper. Arrange on roasting pan.
Roast squash 25-30 minutes, until edges are starting to get quite brown and squash is tender. Remove squash from oven, put back into plastic bowl and toss with feta, fresh ground pepper to taste and salt if desired. (It won't need much salt because Feta cheese is salty.) Serve hot.
South Beach Suggestions:
This would be a perfect side dish for any phase of the South Beach Diet. For phase one this would taste great with Pan-Grilled Steak with Olive Sauce or Grilled Chicken with Balsamic Vinegar and Arugula Salad with Marinated Artichokes and More. For phase two or three you could replace the salad with something like Lake Powell Spicy Rice.
More Tasty Recipes for Roasted Summer Squash
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
How to Grill Zucchini
Roasted Squash with Garlic
Roasted Zucchini with Garlic from Simply Recipes
Roasted Zucchini with Lemons from A Veggie Venture
Roasted Zucchini from Exploring the Silver Spoon
Oven-Roasted Ratatouille from Chocolate and Zucchini
Roasted Ratatouille from Fat Free Vegan Kitchen
Pesto Zucchini Tomato Gratin from Karina's Kitchen
Summer Squash Tomato Pesto Gratin from Superspark