Roasted Summer Squash with Mint, Lemon and Feta

Ingredients:

• 5-6 yellow summer squash or zucchini, about 8 inches long
• 1/4 cup olive oil
• 1/4 cup lemon juice 
• 1/2 cup very finely chopped mint, or more (measure after chopping)
• salt to taste (I used about 1/2 tsp.)
• 1 cup crumbled Feta cheese (more or less to taste)
• fresh-ground black pepper to taste

Instructions:

1. Preheat oven to 475 F, and put oven rack as high as it will go. Spray a baking sheet with non-stick spray.
2. Wash squash and cut off stem and flower ends.
3. Cut each squash into quarters lengthwise, then cut into pieces about 2 inches long.
4. Combine olive oil, lemon juice, mint and salt ; then put that mixture into a plastic bowl and toss squash with the mixture.
5. Arrange squash on roasting pan, in a single layer as much as possible. (I would recommend using two baking sheets if it seems really crowded.)
6. Roast squash, turning every 15-20 minutes, until slightly browned and cooked to your liking. I turned my squash twice, with a total cooking time of 45 minutes, but I would start checking after 35 minutes.
7. When the squash is done, put it back into the same bowl and toss with the Feta cheese.
8. Season with fresh-ground black pepper to taste. This can be served hot or at room temperature.

https://kalynskitchen.com/roasted-summer-squash-recipe-with-lemon/