Ingredients
Scale
- 1 medium zucchini sliced into half moons
- 1 head cauliflower cut into florets
- 2-3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp italian seasoning
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Cut the zucchini and cauliflower into evenly sized pieces for even cooking.
- Place the vegetables on the sheet pan, drizzle with olive oil, and sprinkle with salt, pepper, garlic powder, and Italian seasoning. Toss to coat evenly and spread into a single layer.
- Bake for 20–25 minutes, flipping halfway through, until the edges are golden and slightly crispy, and the vegetables are tender.
- Serve warm as a side or add to bowls, wraps, or salads.
Notes
You can customize the seasonings based on your preferences.
For extra crunch, broil for the last 2-3 minutes of cooking.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.