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bowl of roasted zucchini with two gold forks

Red Palm Oil Roasted Zucchini

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5 from 2 reviews

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

Ingredients

Scale
  • 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

Instructions

  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.

Notes

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

Nutrition

  • Serving Size: 1
  • Calories: 127
  • Sugar: 0 g
  • Sodium: 0.7 mg
  • Fat: 13.7 g
  • Saturated Fat: 6.7 g
  • Carbohydrates: 1.2 g
  • Fiber: 0.6 g
  • Protein: 0.5 g
  • Cholesterol: 0 mg