My kitchen remodel is almost done! I’m just waiting on my vent hood to arrive, which will hopefully be next week. I can’t wait to show my newly remodeled kitchen to the world. I just refuse to do so until it is completely finished!
The good news is that all of my new major appliances are installed. That means, I have my oven back. My grill and toaster oven got me through, but they just don’t cut it when it comes to cooking large volumes of food. I’ve especially missed roasting large sheet pans of vegetables! I can’t express in words you how happy I am!
The first vegetable on my list to roast was zucchini! Roasted carrots, asparagus and Brussels sprouts are among my other favorite roasted vegetables, but zucchini is in full bloom right now. It’s the perfect time to enjoy this delicious veggie! have loads of recipes that incorporate zucchini, but there’s nothing like the taste of it roasted. It’s my favorite way to prepare them because it is super easy and they always taste great. This is coming from a dietitian that hates soggy food! Roasting allows vegetables to get a crispy outside coating while maintaining a firm, yet soft inside.
How To Make Roasted Zucchini
This roasted zucchini recipe only incorporates a few ingredients. You need 3 medium zucchini’s, some olive oil, salt and a little pepper. You’ll also want to line a large sheet pan with Parchment paper then spray it with cooking spray. Move an oven rack to the top rack. Then, preheat the oven to 450 degrees so that it’s hot and ready to go when you finish slicing the veggie.
Start by rinsing the zucchini under cool water, then placing them on towel to dry. Using a sharp knife, slice off the end of each zucchini. Cut each one in half lengthwise, then cut each half down the middle. Next, slice each piece into 3-4 strips. Because zucchini tend to be smaller on one side, the smaller end typically make about 3 slices per section and the larger end about 4 pieces. Try to make each strip similar in size so that they cook equally. Once cut, one medium zucchini should yield ~14 strips.
As you cut them, place them into a large bowl. Once they are all sliced and in the bowl, drizzle them with olive oil. Use your hands to gently toss the zucchini, making sure that the oil is evenly distributed over all of the pieces.
Transfer the zucchini to your prepared sheet pan, placing them skin side down in a single layer. It’s also important to leave space between each piece. That will help prevent them from being soggy. Once they are all positioned on the pan, sprinkle with salt and pepper.
These zucchini strips bake in the oven at a high temperature, so it’s important to check them regularly to prevent overcooking. The cooking time is between 10-15 minutes, depending on the size and thickness of your slices. I suggest checking them after about 10 minutes. They will likely need more time, but it’s better to check too early, then too late. I like mine really crispy, so I tend to leave them in a little longer. The zucchini are done when they are tender on the inside and have golden brown edges on the outside.
Nutrition Information For Roasted Zucchini
In order to get the nutrition facts right, you have to know the serving size. A one cup portion is ~12 slices, which makes a great side dish paired with your favorite protein and other starchy side. And, it’s enough to get all of the nutritional benefits zucchini has to offer. One serving of roasted zucchini prepared as I have in this recipe provides 60 calories, 5 grams of carbohydrate, 1 gram of fiber, 4 grams of fat and 2 grams of protein. It also packs in some serious vitamins and minerals. I share more of the nutrition information in the recipe card below.
Other Ways To Prepare Zucchini
Roasted zucchini is my absolute favorite way to eat it, but there are loads of other ways to cook zucchini, too. My potato, tomato and zucchini casserole is another one of my favorite side dishes. It’s also great chopped and added to recipes, like my no-crust tomato and zucchini pie or my cold rainbow vegetable slaw salad.
If you’re looking for some healthier zucchini appetizers, try my baked, breaded zucchini or make these zucchini pizza boats as a healthier meal. They’re great as an after-school snack for kids.
Oven Roasted Zucchini
- 3 medium zucchini
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp ground pepper
- Preheat the oven to 450 degrees. Prepare a sheet pan with a piece of Parchment paper that is lightly sprayed with cooking spray.
- Rinse each zucchini under cool water, then dry on a towel.
- Cut off the end of each zucchini, then slice each one in half down the center then again lengthwise. Then slice each piece into 4-5 even sized pieces.
- Put the zucchini slices in a bowl, then drizzle with olive oil. Use your hands to gently toss the zucchini, making sure that the oil is evenly distributed over all of the pieces.
- Place each piece skin side down, in a single layer on the prepared baking sheet, making sure to leave space between each piece.
- Bake in the oven between 10-15 minutes. The zucchini are done when each piece is tender on the inside but golden brown on the outside.
- Recipe Makes: ~42-46 zucchini strips/pieces
- Serving Size: 12 slices (~ 1 cup cooked)
- Servings Per recipe: 4 servings
- Nutrition Facts (per serving): 60 calories, 5 g carbohydrate, 1 g fiber, 3 g sugar, 4 g fat, 0.5 g saturated fat, 0 mg cholesterol, 2 g protein, 160 mg sodium, 2% DV for calcium, 6% DV for iron, 8% DV for potassium.
- Meal Planning Servings: 0 CHO; 0 PRO; 1 FAT
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