1. Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper or aluminum foil.
2. Quarter the zucchini and squash, then slice into 1-inch pieces. Arrange in a single layer on the prepared baking sheet. Drizzle the olive oil over the zucchini and toss to evenly coat.
3. Sprinkle evenly with Italian seasoning, salt, and pepper (more or less to your taste).
4. Roast squash for 12-15 minutes, tossing with a spatula halfway through the cook time to ensure even browning.
5. Garnish with grated Parmesan, if desired, and serve immediately.
Roasted Zucchini and Squash by Ashley C.(www.spoonfulofflavor.com)
Nutrition Facts
Portion Size
267 g
Amount Per Portion
69
Calories
% Daily Value *
Total Fat 3.1g
4 %
Saturated Fat 0.6g **
3 %
Sodium 80mg
3 %
Total Carbohydrate 9.5g
3 %
Dietary Fiber 2.7g **
10 %
Sugar 7.1g **
Protein 3g
6 %
Vitamin D 0mcg **
0 %
Calcium 51mg **
4 %
Iron 1.1mg **
6 %
Potassium 642mg **
14 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Roasted Zucchini and Squash by Ashley C.(www.spoonfulofflavor.com) recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
