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).

TIP: Make Sautéed Zucchini by cutting into thin half-moon slices, tossing in EVOO and seasonings, then sautéeing over medium heat in a large skillet on stovetop until zucchini reaches your desired softness.

Roasted Zucchini Recipe

Ingredients

• 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

Directions

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. Add spears to a gallon-size Ziploc bag.
5. In a small bowl, whisk together 3 Tbsp EVOO, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until well-combined.
6. Pour marinade over spears in bag, seal bag, and toss gently until all spears are well-coated.
7. Place seasoned spears in a single layer on the baking sheet(s), without touching.
8. 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 roasted spears
Servings: 4
Amount per serving
Calories	78
% Daily Value*
Total Fat 5.7g	7%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 157mg	7%
Total Carbohydrate 6.3g	2%
Dietary Fiber 2.1g	8%
Total Sugars 3.3g
Added Sugars 0
Protein 2.4g
Vitamin D 0mcg	0%
Calcium 35mg	3%
Iron 0.6mg	4%
Potassium 518mg	11%
*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.

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