roasted zucchini on pan

Pizza Roasted Vegetables

Course: Main Course
Cuisine: Italian
Keyword: low carb, pizza, zucchini
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2
Calories: 190kcal
Author: Megan Gilmore
Pizza Roasted Vegetables is an easy 3-ingredient recipe, that's low-carb and easier to digest, thanks to proper food combining. It's a great way to eat more vegetables, and your favorite pizza toppings at the same time!
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Ingredients

  • 3 zucchini , cut into half-moons (or other non-starchy vegetable)
  • 1 cup marinara sauce (no added sugar)
  • 2 ounces parmesan , shredded (or other cheese of choice)
  • any other pizza toppings you love

Instructions

  • Preheat the oven to 350ºF. Slice the zucchini into coins about 1/2-inch thick, then cut the coins in half to make half-moon shapes.
  • Transfer the cut zucchini pieces to a baking sheet and pour some marinara sauce over the top. (The amount of marinara sauce listed is just a suggestion-- use as much or as little as you like, making sure that the vegetable pieces all get coated in sauce.) Use a spatula to toss the zucchini several times to make sure the vegetables are coated well.
  • Spread the coated vegetables into a single layer on the baking sheet for even cooking. Place the pan in the oven and bake at 350ºF for 20 minutes. When the time is up, use a spatula to flip the zucchini and continue cooking until the zucchini are as tender as you like, 5 to 10 more minutes.
  • When the vegetables are tender, remove the pan from the oven and use a spatula to serve the warm vegetables right away. Top them with cheese, and any other toppings you like, then dig in!

Nutrition

Calories: 190kcal | Carbohydrates: 16g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 1119mg | Potassium: 1198mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1340IU | Vitamin C: 61.2mg | Calcium: 399mg | Iron: 2.6mg