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.
Ingredients
- 500 gram Pumpkin
- 300 gram Zucchini
- 2 teaspoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
Instructions
- Preheat the oven to 425°F (220°C).
- Peel the pumpkin and remove the seeds. Cut it into cubes.
- Cut the zucchini into thick slices.
- In a large bowl, toss the pumpkin cubes and zucchini slices with olive oil, salt, black pepper, garlic powder, and paprika.
- Spread the vegetables evenly on a baking sheet.
- Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.
- Remove from the oven and let the vegetables rest for 5 minutes.
- 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.