Rating: 5 stars
1 Ratings
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This simple roasted zucchini and squash recipe is perfect for when you have extra squash on hand. Serve this easy side dish alongside grilled or roasted chicken or steak.

Source: EatingWell.com, May 2020

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Recipe Summary test

active:
10 mins
total:
35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475 degrees F. Toss zucchini, squash, oil, salt and pepper together in a medium bowl. Spread in a single layer on a large rimmed baking sheet. Roast until softened and charred in spots, 20 to 25 minutes. Let cool on the pan for 5 minutes; transfer to a serving bowl and toss with basil and parsley. Serve hot or at room temperature.

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Nutrition Facts

65 calories; protein 1.5g; carbohydrates 3.9g; dietary fiber 1.2g; sugars 2.5g; fat 5.4g; saturated fat 0.8g; vitamin a iu 446.3IU; vitamin c 21.5mg; folate 33.3mcg; calcium 24.4mg; iron 0.6mg; magnesium 22.3mg; potassium 311.6mg; sodium 297.1mg.
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