Oven Roasted Zucchini
If you’re looking for a super simple, delicious side dish, you landed in the right place. This basic oven roasted zucchini is tender with a crispy outer coating and pairs perfectly with just about any dish.
Author: Heather Mangieri, RDN
- 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