| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 5-6 medium Summer Squash or Zucchini
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 cup feta cheese
- 1/2 cup fresh mint very finely chopped, measure after chopping
- salt to taste
- freshly ground black pepper to taste
Ingredients
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Instructions
- Preheat oven to 475 F, and put oven rack as high as it will go. Spray a baking sheet with non-stick spray.
- Wash squash and cut off stem and flower ends.
- Cut each squash into quarters lengthwise, then cut into pieces about 2 inches long.
- Combine olive oil, lemon juice, mint and salt ; then put that mixture into a plastic bowl and toss squash with the mixture.
- Arrange squash on roasting pan, in a single layer as much as possible. (I would recommend using two baking sheets if it seems really crowded.)
- Roast squash, turning every 15-20 minutes, until slightly browned and cooked to your liking. I turned my squash twice, with a total cooking time of 45 minutes, but I would start checking after 35 minutes.
- When the squash is done, put it back into the same bowl and toss with the Feta cheese.
- Season with fresh-ground black pepper to taste. This can be served hot or at room temperature.
