Roasted Zucchini
Roasted Zucchini is so simple, seasoned to perfection, and topped with parmesan. A quick & easy recipe that makes for a delicious side dish!
Servings: 3
Ingredients
- 2 small Zucchini
- 1 tbsp Olive Oil
- 1/2 tsp Coarse Salt
- 1/4 tsp Black Pepper
- 1 tsp Italian Seasoning
- 1/2 cup Parmesan shredded
Instructions
- Preheat the oven to 400.
- Trim ends off of zucchini and cut into quarters lengthwise.
- Grease a rack with and place on a baking sheet.
- Arrange zucchini spears on rack.
- Drizzle with oil to ensure they are well coated.
- Season with salt and pepper.
- Sprinkle with Italian seasoning.
- Coat with the shredded Parmesan.
- Bake in the oven about 15 minutes, until the zucchini is tender.
- Turn the oven to broil and cook until the Parmesan is lightly browned, about 3 minutes.
Notes
Can cut into chips or cubes, butq reduce temperature to 350.
Can store in refrigerator for up to 3 days.
Do not freeze or zucchini will become mushy.
Can store in refrigerator for up to 3 days.
Do not freeze or zucchini will become mushy.
Nutrition
Calories: 131kcal | Carbohydrates: 5g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 665mg | Potassium: 367mg | Fiber: 2g | Sugar: 3g | Vitamin A: 404IU | Vitamin C: 23mg | Calcium: 230mg | Iron: 1mg