I’m so excited to share a healthy, delicious recipe with you today!
This is one of those recipes I sort of stumbled on by accident. I was making pasta for my husband and kids the other night, but since I’m eliminating refined sugars and flour from my diet (more on that in a future post), I wanted an alternative for me to eat.
I’d bought some fresh zucchini and squash at the store a few days ago, but didn’t have a plan for them. That’s when the light bulb went off. I found a recipe for roasted zucchini and squash, which I thought would make a good side dish for my husband and kids’ pasta. And it would also make a great “pasta” base for me to enjoy with marinara sauce.
All of this sounded good in my head, but holy moly, the final result was beyond good! As I was eating it, I couldn’t stop raving about the flavors. My husband and kids kept looking at me like I was crazy, but I didn’t care. I was in a happy place with taste buds dancing. (By the way, the hubby and kids weren’t converted to liking zucchini or squash, but no sad faces here. It just means more leftovers for me to enjoy!)
At only 95 calories per serving—plus a hefty serving of vitamins and minerals—it’s hard to not like this recipe as a healthy side dish. (Try pairing it with a lean grilled protein, like fish or chicken). Or with doubled serving sizes, it would make a great vegetarian main dish. (Vegans or clean diet purists would want to eliminate the cheese.)
For another tasty, healthy side option with this, you could make “clean” bruschetta by taking whole-grain Wasa crisps, topping them with fresh mozzarella, tomato, and basil, and drizzling with olive oil. Yum!
All right, on to the recipe. Here it is…
Roasted Italian Zucchini and Squash
2 yellow squash, cut into ¼-inch slices
2 zucchini, cut into ¼-inch slices
1 Tbsp olive oil
1 tsp garlic powder
½ tsp ground black pepper (or more, to taste)
2 cups “clean” marinara sauce of your choosing (If you like an extra saucy dish, you can bump this up to 3 or 4 cups)
1/2 cup grated Parmesan cheese
Preheat oven to 450 degrees. Prepare large roasting pan by layering with foil and greasing with olive oil. Combine squash, zucchini, and oil in large mixing bowl. Add garlic powder and pepper and mix until vegetables are evenly coated. Spread squash onto baking pan in an even layer. Bake 15-20 minutes, stirring once, until cooked through.
While squash is cooking, warm marinara sauce on the stovetop. Once vegetables and marinara are ready, layer on individual plates as follows: 1-1/2 cups squash, ¼ cup marinara, 1 Tbsp Parmesan.
Enjoy all the yummy, healthy goodness!
Nutrition Facts per serving (8 servings total): 95 calories; 5.5 grams fat; 7.5 mg cholesterol; 293.6 mg sodium; 120.1 mg potassium; 8.1 g carbs; 2.1 g fiber; 4.2 g sugar; 4.8 g protein; 17% Vit. A; 27.6% Vit. C; 6.8% Calcium; 5.2% Iron
A couple side notes:
– I use Costco’s Kirkland Signature brand of marinara sauce. It’s not extremely low-sodium, but the ingredients are delicious and straightforward, with no added preservatives.
– The original roasted squash recipe I used can be found HERE. I tweaked it slightly for my preferences and eliminated the salt to offset the sodium in the marinara.