Roasted Summer Squash with Pesto and Parmesan is an ultra easy and delicious side dish option for zucchini or yellow summer squash, or use a combination like I did! And this tasty squash 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.
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Some people who aren't zucchini fans might be happy to hear it, but I'm a bit sad to say that this is probably the last zucchini recipe for summer 2017. I'm one of those people who tries to hold on to summer as long as possible, but even though I'll probably be eating zucchini and garden tomatoes for a few more weeks, I've started to use the oven and I know fall foods are on the way!
And this recipe is such a total winner, that it's a good way to end the string of zucchini recipes I've been sharing lately! If you try it, I'm guessing you might want to make it more than once before zucchini season winds down. When I came up with the recipe, I actually just started out to update the photos for a very old recipe of roasted zucchini tossed with pesto. But somewhere along the way cooking inspiration struck and we ended up with this Roasted Summer Squash with Pesto and Parmesan which is absolutely a huge improvement on the original recipe.
In fact, this was so good that when I was having some friends over a few nights later I made it for that get-together, and it was definitely a hit. And if you use Kirkland Basil Pesto like we did, this recipe is simple enough to make for a side dish most any night of the week!
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