Quickly toss a healthy, scrumptious dish with this oven-roasted zucchini cooked with a dash of olive oil and vinegar, paired with a simple Caprese salad.
Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes
Serves:
Ingredients
For Roasted Zucchini:
- 1large zucchini,cut in half lengthwise and sliced
- 1large red pepper
- 3cloves garlic,mince
- 3tbspolive oil
- 1tbspbalsamic vinegar
- salt and pepper,to taste
- ½tspItalian seasoning,or to taste
- ⅓cupfresh Parmesan cheese
For Caprese Salad:
- 3cupsgrape tomatoes,halved
- ¾: 5px; letter-spacing: 2px”>2tbspolive oil
- ¼cupfresh basil,gently torn
- sea salt & pepper
Instructions
Roasted Zucchini:
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Preheat oven to 400 degrees F and lightly grease a 9×13-inch baking dish.
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Combine all ingredients except cheese.
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Place in the preheated oven. Roast for about 18 minutes until vegetables are tender and slightly golden.
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Remove from oven. Sprinkle with the Parmesan cheese, then place back in the oven for 2 to 3 minutes.
Caprese Salad:
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Toss all ingredients in a small bowl.
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Sprinkle with basil.
Nutrition
- Calories: 320.72kcal
- Fat: 25.47g
- Saturated Fat: 7.26g
- Monounsaturated Fat: 14.68g
- Polyunsaturated Fat: 2.24g
- Carbohydrates: 13.09g
- Fiber: 3.60g
- Sugar: 8.14g
- Protein: 11.94g
- Cholesterol: 25.02mg
- Sodium: 725.73mg
- Calcium: 296.41mg
- Potassium: 667.29mg
- Iron: 1.48mg
- Vitamin A: 195.26µg
- Vitamin C: 85.83mg
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