Oven Roasted Zucchini2016-06-06
- Cuisine: Mediterranean
- Course: Side Dish
- Skill Level: Easy
- Servings : 6
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
This information is per serving.
Calories From Fat45
Serving Size:2 oz. (56 g)
Zucchini is about 90 percent water and very low in calories. Oven Roasted Zucchini is a quick, easy recipe you can make using your oven or toaster oven depending on the amount.
While over 75 percent of the calories are from fat, most of the fat is monounsaturated if you use olive oil or other monounsaturated oils like avocado and canola.
Nutrition information is based on using olive oil.
Oven Roasted Zucchini goes well if fish, poultry and meat.
Slice small zucchini on a diagonal for larger slices and a more attractive presentation.
Zucchini can be prepared in advance, refrigerated and roasted before serving. Increase roasting time at least 10 minutes when going directly from refrigerator to oven.
Zucchini Ready For Roasting
- 1 1/4 lbs. (600 g) zucchini (about 2 7" long)
- 2 tablespoons (30 ml) extra virgin olive oil
- Salt to taste
- Black pepper to taste
- 1/4 cup (20 g) grated Parmesan cheese
- Vegetable cooking spray
- Italian seasoning (optional)
Method of Preparation
Preheat oven or toaster oven to 375°F (190°C). Line a baking sheet with aluminum foil for easy cleanup.
Rinse zucchini and trim off the ends. Slice about 1/2-inch (12 mm) thick. Place slices in a medium bowl and drizzle with olive oil. Stir to coat.
Lightly coat baking pan or foil with cooking spray or olive oil. Arrange zucchini on baking sheet. Season to taste with salt and pepper or Italian seasoning and sprinkle with Parmesan cheese.
Bake about 15 minutes or until cheese is lightly browned.