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bowl of roasted zucchini with two gold forks

Red Palm Oil Roasted Zucchini

This recipe for sustainable-harvested Red Palm Oil Roasted Zucchini is a delicious and healthy side dish that is vegan and gluten-free.

  • Total Time: 55 minutes
  • Yield: 2 1x


  • 2 large zucchini squash, washed and chopped into bite-sized pieces
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried sage
  • 2 tablespoons red palm oil, melted


  1. Preheat your oven to 375 degree F.
  2. Line a baking sheet with parchment paper for easy cleanup.
  3. Toss the chopped zucchini, herbs, and melted red palm oil in a large bowl and pour onto the baking sheet.
  4. Bake for 45 minutes, stirring once for even cooking.
  5. Serve hot.


  1. Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. Reheat before serving.

Keywords: red palm oil roasted zucchini, palm oil vegetables, roasting with red palm oil