Eating Bird Food · by Brittany Mullins★ 4.4 (83)
Roasted Zucchini and Squash
NUTRITION · PER SERVING40M COOK
CAL 6%·PRO 8%
CARBS 16G54% OF CAL
4G FIBER0G ADDED0G INTRINSIC2G OTHER10G TOTAL SUGAR
FAT 5G42% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted summer squash and zucchini with garlic and olive oil until tender and caramelized. Simple, healthy, and naturally vegan, this makes a bright side dish for any meal.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 small/medium yellow summer squash (chopped into ½ inch pieces)
- 2 small/medium zucchini (chopped into ½ inch pieces)
- ½ cup red onion (roughly chopped)
- 1 Tablespoon olive oil or avocado oil
- 2 cloves garlic (minced)
- sea salt and pepper to taste
At a glance
PER SERVING · TIME 40M
CAL 6%·PRO 8%
CARBS 16G54% OF CAL
4G FIBER0G ADDED0G INTRINSIC2G OTHER10G TOTAL SUGAR
FAT 5G42% OF CAL
1G 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
- 10m
- Cook
- 30m
- Sodium
- 18mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 907mg
- Calcium
- 70mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 18MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.