Roasted Zucchini

This is the stuff right here!!!

The only complaint from my boys the first time I made these was that there weren’t enough zucchini for their preference – I’ve since doubled the recipe (as seen below).

Roasted Zucchini Recipe

  • 4 medium zucchini
  • 3 Tbsp extra virgin olive oil (EVOO)
  • 1/2 tsp garlic powder
  • 1/2 tsp freshly ground sea salt
  • 1/4 tsp freshly ground black pepper
  1. Preheat oven to 400 F.
  2. Line a baking sheet(s) with parchment paper.
  3. Cut off the ends of 4 zucchini. Cut each zucchini in 1/2 across, making 2 shorter cylinder-shaped pieces. Cut each of these pieces lengthwise 4 times to end up with 8 spears out of each. If we do the math that leaves you with an end total of 32 spears for the recipe.
  4. Toss spears in 3 Tbsp EVOO in a gallon-size Ziplock bag.
  5. Add 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to bag and toss again until all spears are seasoned.
  6. Place spears in a single layer on the baking sheet(s), without touching.
  7. Bake for 7 mins then flip the pieces over and continue roasting for at least 8 mins more, until they’ve reached your desired tenderness.
Nutrition Facts
Serving size: 8 spears
Servings: 4
Amount per serving 
% Daily Value*
Total Fat 10.9g14%
Saturated Fat 1.6g8%
Cholesterol 0mg0%
Sodium 254mg11%
Total Carbohydrate 6.9g3%
Dietary Fiber 2.2g8%
Total Sugars 3.5g 
Protein 2.4g 
Vitamin D 0mcg0%
Calcium 30mg2%
Iron 1mg4%
Potassium 519mg11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#Keto #LactoVeg #LactoOvoVeg #LowCarb #LowFat #OvoVeg #Paleo #Vegan #Whole30

Submit your review

Create your own review

Roasted Zucchini
Average rating:  
 0 reviews