The Forked Spoon · by Jessica Randhawa★ 4.8 (190)
Roasted Zucchini with Parmesan Recipe
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 12%
CARBS 7G26% OF CAL
1G FIBER4G SUGAR2G OTHER
FAT 7G56% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini roasted until tender and caramelized, finished with parmesan cheese and fresh parsley. A simple, ready-in-20-minute vegetable side that works alongside any main.
sideamerican🍪 sheet pan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 pounds zucchini (cut into ½-inch thick rounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¾ cup grated parmesan cheese
- fresh minced parsley
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 12%
CARBS 7G26% OF CAL
1G FIBER4G SUGAR2G OTHER
FAT 7G56% OF CAL
3G 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
- 5m
- Cook
- 15m
- Sodium
- 655mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 382mg
- Calcium
- 169mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 655MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.