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

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. 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
Calories	123
% Daily Value*
Total Fat 10.9g	14%
Saturated Fat 1.6g	8%
Cholesterol 0mg	0%
Sodium 254mg	11%
Total Carbohydrate 6.9g	3%
Dietary Fiber 2.2g	8%
Total Sugars 3.5g
Protein 2.4g
Vitamin D 0mcg	0%
Calcium 30mg	2%
Iron 1mg	4%
Potassium 519mg	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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