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Summer Squash Chèvre

Leanne Vogel July 24, 2012April 19, 2017

These roasted summer squash coins drizzled with oil and topped with fresh thyme make a simple side dish or elegant appetizer.

Eating Style: Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time: 05 minute

Serves: 4

Ingredients

2 young summer squash, sliced into coins
1 teaspoon extra-virgin olive oil
Pinch sea salt and freshly ground pepper
2 teaspoons fresh thyme
2 ounces Happy Days Dairies Lemon Pepper Okanagan Soft Goat Cheese

Instructions

Preheat the oven to 400F.
Spread squash rounds onto an unlined, non-stick cookie sheet. Drizzle with oil and sprinkle with salt and pepper.
Roast in preheated oven for 20 minutes, rotating halfway through.
Remove from the oven and place on a serving plate. Sprinkle with fresh thyme and goat cheese.

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Nutrition Information Per Serving

Calories: 91
Calories from Fat: 58
Total Fat: 6.4
Saturated Fat: 3.7 g
Cholesterol: 15> mg
Sodium: 133 mg
Carbs: 3.9 g
Dietary Fiber: 1.3 g
Net Carbs: 2.6 g
Sugars: 2 g
Protein: 5.6 g

Hi! I’m Leanne

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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