Roasted Summer Squash & Zucchini with Goat Cheese - Birmingham Bloomfield Hills Moms



Recipes that are so simple they get committed to memory are a great #momhack. Especially in summer, getting a few healthy weeknight recipes onto the weekly rotation (particularly if they include seasonal produce) can help make meal-planning a snap. Below, Jo, the mom of three behind The Family Food Kitchen shares her family’s go-to veggie side,


  • 2 Yellow Squash
  • 2 Zucchini
  • 2 tbsp Olive Oil
  • Sea Salt and Black Pepper
  • 2 oz Goat Cheese – crumbled
  • Balsamic Vinegar – to drizzle
  • 1 tbsp Fresh Parsley – chopped


1.Preheat the oven 425ºF/210ºC
2. Wash then slice the squash and zucchini into quarter inch circles.
3. Line a sheet pan with parchment paper for easier clean up (optional).
4. Toss the veggies in the olive oil and season well.
5. Roast for around 15 minutes, turning once, until tender and starting to turn golden.
6. Dot with the crumbled goats cheese, drizzle with balsamic vinegar, scatter over chopped parsley and serve.

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