Name: Herb-Roasted Summer Squash Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup zucchini; 1 cup yellow summer squash; 1 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1.25 cup non-fat Greek yogurt; 1 oz feta cheese; 3 tbsp hemp hearts; 1 tbsp fresh lemon juice; 1 clove garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Summer Squash Medley

Oven-roasted zucchini and yellow squash tossed with aromatic oregano, served over a creamy, protein-packed feta yogurt base for a satisfyingly tangy finish.

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NUTRITION

Protein

49.6g

Fat

35.1g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

1 cup zucchini

1 cup yellow summer squash

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1.25 cup non-fat Greek yogurt

1 oz feta cheese

3 tbsp hemp hearts

1 tbsp fresh lemon juice

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Slice the zucchini and yellow summer squash into 1/2-inch thick rounds or half-moons.
3
In a large bowl, toss the squash with extra virgin olive oil, sea salt, black pepper, and dried oregano until evenly coated.
4
Spread the squash in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until tender and slightly golden around the edges.
5
While the squash roasts, prepare the protein base by combining the Greek yogurt, crumbled feta cheese, lemon juice, and minced garlic in a small food processor or bowl; whisk or blend until smooth.
6
Spread the creamy yogurt-feta mixture onto the bottom of a shallow bowl or plate.
7
Top the yogurt base with the warm roasted squash medley.
8
Garnish the entire dish with hemp hearts for an extra boost of plant-based protein and a nutty crunch before serving.