Roasted Summer Squash with Mint

I grew "Early Prolific Straightneck Squash" or C. pepo (42-55 days) with seeds from the Cottage Gardener. They list it as a heavy-producing bush type, introduced in the 1930's and developed from Early Yellow Crookneck. The fruits are pretty and yellow with a bulbous end. I planted the seeds near the end of April and harvested fruit starting mid-August (=90+ days). So perhaps that is an indication that the weather has been poor!

These summer squash can be used the same way as zucchini. I roasted them on the barbecue using garden garlic and fresh mint. So delicious for something so simple. The garlic will be brown and the mint will be crispy. I use a heat-proof baking dish on the barbecue as it makes it easier to flip the summer squash and the dish can go directly to the table.



4 smallish (8 inch/15 cm) Summer Squash like or zucchini or straightneck squash
1/2 cup Fresh Mint, chopped - 125 ml
I Tbsp. Olive Oil - 15 ml
1/4 tsp. Sea Salt - 1.25 ml
1/2 tsp Freshly Ground Black Pepper - 2.5 ml

METHOD:

1. Slice each summer squash lengthwise into 4-6 wedge strips and place in an oven-proof baking dish.
2. Toss with fresh chopped mint, olive oil, sea salt and freshly ground black pepper.
3. Roast in a 350'F oven or on barbecue (grill) with lid down. They take approximately 30 minutes on the barbecue. Turn over once during baking. Garnish with a few sprigs of fresh mint and serve.

NUTRITION FACTS (per 200 g/250 ml serving): 70 calories, 4 g fat, 0.5 g saturated fat, 0 mg cholesterol, 170 mg sodium, 8 g carbohydrate, 3 g fibre and 3 g protein. %Daily Values are 4% each calcium and vitamin A, 60% vitamin C and 8% iron... not bad for some zucchini!

© Nancy Guppy, RD, MHSc
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