Oven Roasted Zucchini Recipe
Pop this spiced oven roasted zucchini into the oven while preparing the rest of the meal. In just 20 minutes, it's golden, tender and ready to serve.
Servings: 4 Servings
Calories: 31kcal
Ingredients
- 2 medium zucchini
- 1 ½ to 2 teaspoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon crushed dried rosemary
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
Instructions
- Preheat the oven to 425 degrees F. Set one rack in the middle of the oven and one on the bottom level. Line a large baking sheet with parchment paper for easy clean up.
- Cut the ends off of each zucchini, then cut the lengthwise into quarters. Cut into 1-inch chunks.
- In a bowl, toss the zucchini with enough olive oil to coat it. Add the smoked paprika, rosemary, salt and pepper. Toss again to coat. Transfer the zucchini to the prepared baking sheet, spreading out evenly, leaving room between the pieces so they brown instead of steaming.
- Roast the zucchini on the middle rack for 10 minutes, then switch to the lower rack for another 10 minutes, or until the zucchini is light golden brown and tender. Serve.
Video
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.5cup | Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 299mg | Fiber: 1g | Sugar: 2g
