Spend with Pennies · by Holly Nilsson★ 5.0 (24)
Roasted Patty Pan Squash
NUTRITION · PER SERVING27M COOK
CAL 2%·PRO 3%
CARBS 5G45% OF CAL
1G FIBER0G ADDED3G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 2G54% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Small patty pan squash roasted with fresh herbs, garlic, lemon, and olive oil. Tender and light, a simple and elegant vegetable side dish.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ pounds patty pan squash
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- salt and black pepper (to taste )
- 2 teaspoons chopped fresh parsley
- ½ tablespoon chopped fresh basil
- ½ teaspoon chopped fresh dill
- ½ teaspoon lemon zest
At a glance
PER SERVING · TIME 27M
CAL 2%·PRO 3%
CARBS 5G45% OF CAL
1G FIBER0G ADDED3G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 2G54% OF CAL
0G SAT2G 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
- 17m
- Sodium
- 131mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 211mg
- Calcium
- 23mg
- Iron
- 0.51mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 131MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.