Roasted Zucchini
from kristineskitchenblog.comThis Roasted Zucchini recipe is so easy and delicious. This seasoned baked zucchini is one of the best easy zucchini recipes! Serve it as a side dish with dinner or with eggs for breakfast.
Servings: 4 servings
Calories: 35kcal
Ingredients
- 2 medium zucchini
- 2 teaspoons olive oil
- salt and pepper
- ½ teaspoon dried Italian seasoning
Instructions
- Preheat oven to 425° F. Line a baking sheet with parchment paper.
- Cut the zucchini into 1-inch pieces and place on the parchment-lined baking sheet. Drizzle the olive oil over the zucchini and toss to evenly coat.
- Sprinkle on some salt and pepper (amount to your tastes) and sprinkle the dried Italian seasoning evenly over the zucchini. Toss the zucchini once more until the seasonings are evenly distributed. Spread the zucchini out so that it is in an even layer on the baking sheet, with some space between the pieces of zucchini.
- Bake zucchini in the preheated oven for 8 minutes and then gently toss with a spatula so that all sides of the zucchini will cook evenly. Spread the zucchini out again and bake for 4 to 7 minutes more, until zucchini is lightly browned in spots and slightly tender. Try not to over-bake the zucchini or it may become mushy. Serve immediately.
Notes
- Roasted zucchini is best eaten immediately after baking, but you can store leftover zucchini in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave, in a skillet on the stove, or in the oven.
- Nutrition information does not include added salt, as that will vary depending on how much salt you use to season the zucchini.
Nutrition
Serving: 3/4 cup | Calories: 35kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 256mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 1mg
