Well Plated · by Erin Clarke★ 4.7 (286)
Roasted Zucchini
NUTRITION · PER SERVING30M COOK
CAL 3%·PRO 5%
CARBS 1G9% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 5G79% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Simple roasted zucchini finished with Parmesan and Italian herbs that's never soggy. A light vegetable side that pairs well with almost any main dish.
sideamerican🍪 sheet pan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 4 small zucchini (ends trimmed, quartered lengthwise)
- 1/3 cup freshly grated Parmesan
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh herbs (such as parsley, basil, dill, or a mix (optional))
At a glance
PER SERVING · TIME 30M
CAL 3%·PRO 5%
CARBS 1G9% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 5G79% OF CAL
2G SAT4G 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
- 15m
- Cook
- 15m
- Sodium
- 265mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 65mg
- Calcium
- 63mg
- Iron
- 0.13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 265MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.