Shugary Sweets · by Aimee Shugarman
Roasted Broccoli and Zucchini
NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 14%
CARBS 11G23% OF CAL
4G FIBER0G ADDED3G INTRINSIC4G OTHER3G TOTAL SUGAR
FAT 14G68% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy roasted broccoli and zucchini tossed with garlic, olive oil, and parmesan. A simple, kid-friendly vegetable side that is easy to prepare.
sideamerican🍪 sheet pangluten freevegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 large heads of broccoli (trimmed)
- 2 small zucchini (sliced)
- 6 cloves garlic (chopped roughly (big pieces))
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 lemon (juiced)
- 1/2 cup parmesan cheese
At a glance
PER SERVING · TIME 40M
CAL 9%·PRO 14%
CARBS 11G23% OF CAL
4G FIBER0G ADDED3G INTRINSIC4G OTHER3G TOTAL SUGAR
FAT 14G68% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 436mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 476mg
- Calcium
- 160mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 436MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.