Description
A simple and delicious recipe for roasted zucchini and squash that makes a perfect side dish. The veggies are seasoned and roasted to perfection, bringing out their natural flavors.
Ingredients
Units
Scale
Ingredients for Roasted Zucchini and Squash:
- 2 small/medium yellow summer squash, chopped into 1/2 inch pieces
- 2 small/medium zucchini, chopped into 1/2 inch pieces
- 1/2 cup red onion, roughly chopped
- 1 Tablespoon olive oil or avocado oil
- 2 cloves garlic, minced
- sea salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, combine the squash, zucchini, onion, garlic, and oil. Toss until well coated. Season with salt and pepper.
- Roast the vegetables: Spread the vegetable mixture onto a baking sheet and roast for 30 minutes, tossing halfway through cooking.
- Serve: Remove from the oven and serve warm with your choice of protein.
Nutrition
- Serving Size: 1/3 recipe
- Calories: 103 kcal
- Sugar: 7 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
