I love yellow and zucchini squash, and I am thankful that I’ve been able to grow it in the ‘red clay’ dirt that makes up my part of Virginia. I must confess that I have limited recipe options in my recipe box when it comes to squash because so few folks eat it in my circle of family and friends. Generally I steam it or disguise it by adding it to a bread recipe or slipping it into a pasta dish, where unsuspecting squash haters unknowingly partake and relish.
Thankfully there are hundreds of recipes online; but which one to choose? Recently a co-worker shared a recipe with me that she found on Facebook by G-Free Foodie (http://www.gfreefoodie.com/recipes/). It was simple and allowed for some adjustments to suit my family’s taste. My husband enjoyed it so much that he helped himself to a serving before I could get a photo of the final baking dish (my apologies)! So, I hope you will enjoy this gluten free Roasted Squash recipe and check out G-Free Foodie for other great recipes.
ROASTED SQUASH – by G-Free Foodie
3-5 Medium Yellow or Zucchini Squash, cut into 1 inch chunks
1/2 Medium Onion, wedge and sliced (Raw onion tends to upset my stomach, so I added a teaspoon of minced onion to the marinade instead – it worked perfectly!)
1 Roma Tomato, diced in large sections (I didn’t have a Roma tomato, so I used one of my meatier garden varieties – again, it worked perfectly!)
1 Teaspoon Each Kosher Salt, Black Pepper, and Smoked Paprika (my paprika wasn’t ‘smoked’, but it tasted fine.)
3-4 Tablespoons Olive Oil
Shredded Parmesan and Dried Basil to taste (this is my contribution to the recipe’s ingredients and no G-Foodies).
Here is where I made some adjustments to the recipe.
I mixed a marinade of the Olive Oil, Kosher Salt, Black Pepper, Smoked Paprika, and Dried Minced Onion. I placed my chunks of Zucchini and Yellow Squash in a gallon size plastic bag and poured the marinade over the
Gently shaking the bag, I mixed the marinade over the squash until coated well.
Then I sprayed a 9×13 baking dish with a non-stick cooking spray and gently emptied the bag of squash into the pan, spreading it out evenly in one layer.
Next I added the sliced tomato and lightly top with shredded parmesan and dried basil.
Place in oven and bake 20 to 30 minutes until golden brown on top. (I preferred mine at 30 minutes) Cool slightly and serve warm. Enjoy!
If you try this recipe, let me know what you think and if you had success with other variations.