Summer Squash Wedges

I’ve been active on various social channels and I’ve found a common need amongst various Paleo followers: the need for more easy-to-make side dish recipes. People want something easy, something that is not a salad, and something that requires few ingredients yet still remains delicious and exciting.

I would like to dedicate this post to them (and you!) and provide a simple and quick side dish.  You will need few ingredients (some of you might be able to find these already in your kitchen, since they are so common) and little prep time. Please welcome…Summer Squash Wedges!

Tools You’ll Need:

•        Baking pan
•        Aluminum foil
•        Cutting board
•        Sharp knife
•        Ziploc bag
•        Spatula

Ingredients:

•        1 summer squash
•        1 tablespoon of olive oil
•       Sea salt to taste (I used about ¼ teaspoon)
•        Freshly Ground black pepper to taste (I used about ¼ teaspoon)
•        Paprika to taste (I used about ¼ teaspoon)

Steps:

1. Cover your baking sheet with aluminum foil. Set aside.
2. Set broiler on high, arranging rack so that the squash ends up being about 2 inches from the heat.
3. Cut squash into thick wedges (about 1 inch thick)
4. Place wedges in Ziploc bag and add the rest of your ingredients.
5. Close Ziploc bag and shake it thoroughly; be sure all ingredients mix well.
6. Place wedges in a single row in the center of your baking dish.
7. Place squash wedges in oven and broil for 5 minutes (or until golden).
8. Carefully flip each squash wedge and broil for another 2 minutes.
9. Remove from oven and let cool off for a bit. Enjoy!

* Makes 2 servings: 6 small squash wedges

* Nutritional Information (per serving): 129 calories; 14g fat; 2g carbohydrates; 1g protein.

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