Oven-Roasted Pumpkin and Zucchini
Pumpkin is rich in vitamin A and zucchini is a great source of vitamin C.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Oven-Roasted Pumpkin and Zucchini
Ingredients
Instructions
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Preheat the oven to 425°F (220°C).
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Peel the pumpkin and remove the seeds. Cut it into cubes.
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Cut the zucchini into thick slices.
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In a large bowl, toss the pumpkin cubes and zucchini slices with olive oil, salt, black pepper, garlic powder, and paprika.
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Spread the vegetables evenly on a baking sheet.
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Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.
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Remove from the oven and let the vegetables rest for 5 minutes.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
