Easy Roasted Baby Summer Squash with Feta and Thyme

This Easy Roasted Baby Summer Squash with Feta and Thyme is deliciously low-carb and gluten-free. You can use larger cut-up squash if you can’t find the baby ones.

about 2 lbs. baby summer squash, preferably a mixture of yellow squash and zucchini
(use 6 medium sized ones if you don’t have access to baby squash)
2 T olive oil
1 T white balsamic vinegar
(I used white balsamic to not change the squash color, but regular balsamic would also work)
1/4 C fresh thyme leaves (or use 1-2 T dried thyme
1/2 C crumbled Feta (I used my favorite Feta)
salt and fresh ground pepper to taste

View the full recipe at Kalyn’s Kitchen →