Easy Roasted Baby Summer Squash with Feta and Thyme
If kids help cut up the zucchini, they might eat this Easy Roasted Baby Summer Squash with Feta and Thyme! And this delicious dish with roasted zucchini and Feta is low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.
One of the wonderful things about having summer squash in your vegetable garden is that soon you’ll have so much of it you feel perfectly justified in picking them when they’re tiny, similar to the baby squash you get in the fanciest of restaurants. I first posted this wonderful recipe for Easy Roasted Baby Summer Squash with Feta and Thyme back on 2007 when I had an abundance of baby squash from my garden, but now that I don’t have a garden at the new house (yet!) I buy the packages of baby squash from Costco to make this.If you don’t have a garden or a Costco membership you can still make this recipe with larger squash that are cut in strips. Roasting the squash with fresh thyme concentrates the flavor in vegetables in the most lovely way, but dried thyme will also work fine for this recipe.
I re-did the photos for this recipe with my niece Kara and her adorable four-year-old daughter Quinn. It had been a long cooking day and Quinn was getting tired of entertaining herself, so I grabbed a kid-safe knife and enlisted her to help cut the baby squash in half.Quinn has pretty strong food preference, as most kids do at that age, and the whole time we were cutting them up she kept saying “I hate zucchini.” But when the finished dish was ready, she surprisingly agreed to take a bite, and even more surprisingly, she liked it and ate a couple of pieces. So if you have kids who won’t eat their vegetables, maybe getting them to help cook will help!
There are many types of summer squash, and all are grown on bushy plants rather than vines. 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. When it’s zucchini season I’d happily gobble up a big plate of this and call it meatless dinner. (To see more Meatless Monday recipes, you can use the label Meatless Monday or check Vegetarian Recipes in the recipe index. I also have a Meatless Monday Pinterest board.)
Here’s the baby summer squash I get at Costco. It’s fairly pricey compared to what you pay for squash at the farmers market, but I love the baby squash. Preheat the oven to 400F/200C while you cut up the squash. The second photo shows how the baby squash looked after Quinn and I had cut the bigger ones in half. (See recipe below for how to cut up larger squash.) Put the squash into a bowl and toss with the olive oil, white balsamic vinegar, fresh or dried thyme, salt, and pepper.
Spray the baking sheet with oil or non-stick spray, and spread out the squash so they aren’t touching each other. Roast for 25-30 minutes, or until they’re done to your liking. (I like to keep them slightly crisp.) While the squash cooks, crumble up about 1/2 cup of Feta (or a little more if you’re a big Feta fan.) I took my squash out after about 27 minutes roasting time.
Put on a serving dish, season with more salt and fresh-ground black pepper as desired, sprinkle with Feta, and enjoy!
More Summer Squash Recipes:
The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker
Low-Carb Easy Cheesy Zucchini Bake ~ Kalyn’s Kitchen
Roasted Zucchini with Garlic ~ Simply Recipes
Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme ~ Kalyn’s Kitchen
Zucchini Pie ~ The Perfect Pantry
Grilled Zucchini Caprese Stacks with Basil Vinaigrette Kalyn’s Kitchen
Easy Roasted Baby Summer Squash with Feta and Thyme
Have your kids help cut up the zucchini and they might eat this Easy Roasted Baby Summer Squash with Feta and Thyme!
- about 2 lbs. baby summer squash, preferably a mixture of yellow squash and zucchini (use 6 medium sized ones if you don’t have access to baby squash)
- 2 T olive oil
- 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 (or use 1-2 T dried thyme
- 1/2 C crumbled Feta (I used my favorite Feta)
- salt and fresh ground pepper to taste
- Preheat oven to 400F/200C.
- Spray a large baking sheet with oil or non-stick spray.
- 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 so that the pieces are not touching each other.
- Roast squash 25-30 minutes, until edges are starting to get quite brown and squash is tender.
- While the squash roasts, crumble the Feta cheese.
- When the squash is as tender as you like it, remove squash from oven, arrange on a serving dish, season with a little more fresh-ground black pepper if desired, and sprinkle with Feta.
- It won’t need more salt because Feta cheese is salty.
- Serve hot.
This recipe adapted from Superspark.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Baby Summer Squash with Feta and Thyme would be a perfect side dish or meatless main dish for low-carb and low-glycemic diets as well as any phase of the South Beach Diet.
Find More Recipes Like This One:
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