Nora Cooks · by Nora★ 4.7 (3)
Roasted Squash and Zucchini
NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 6%
CARBS 10G50% OF CAL
3G FIBER0G ADDED7G INTRINSIC1G OTHER7G TOTAL SUGAR
FAT 4G47% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted summer squash and zucchini seasoned with herbs, spices, and garlic, finished with Parmesan. A vibrant, flavorful quick side dish.
sideamerican🍪 sheet pan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 medium yellow squash
- 2 small-medium zucchini
- 1 tablespoon olive oil (or spray oil)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- few shakes ground black pepper
- optional: grated parmesan cheese (I used Violife vegan parmesan)
At a glance
PER SERVING · TIME 20M
CAL 4%·PRO 6%
CARBS 10G50% OF CAL
3G FIBER0G ADDED7G INTRINSIC1G OTHER7G TOTAL SUGAR
FAT 4G47% OF CAL
1G SAT3G 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
- 5m
- Cook
- 15m
- Sodium
- 304mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 650mg
- Calcium
- 52mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 304MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.