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Zucchini and Squash Veggie Bake
Elevate your vegetable game with this Zucchini and Squash Veggie Bake. This delightful dish showcases the vibrant flavors of zucchini and squash, baked to perfection with a medley of herbs and spices. The result is a mouthwatering combination of tender vegetables that are both nutritious and satisfying!
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Servings: 4 servings
Calories: 97kcal
Ingredients
Let's gather the ingredients!
- 1 medium yellow squash
- 1 medium green zucchini
- 8 ounces baby shiitake mushrooms @drdelicacy
- 2 tbsp Olive oil
- 2 tbsp Liquid amino
- salt and pepper to taste
Instructions
Let's Begin!
- Preheat your oven to 400°F.
- Wash the vegetables.
- Slice the yellow squash and zucchini into quarter-inch pieces.
- Place the sliced vegetables on a lined baking tray.
- Pat dry any excess water from the vegetables.
- Drizzle a generous amount of olive oil and liquid amino over the vegetables on the baking sheet.
- Season with salt and pepper to taste.
- Mix well to ensure the vegetables are evenly coated.
- Bake in the oven for 20 minutes.
- Optional: Add grated cheese and return to the oven with residual heat to allow it to melt.
Nutrition Facts
Calories: 97kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 10mg | Potassium: 429mg | Fiber: 2g | Sugar: 4g | Vitamin A: 196IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 1mg
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