Roasted Zucchini Spears
Roasted Zucchini Spears are quartered zucchini coated in olive oil, salt, and pepper, perfectly roasted in the oven and broiled to a golden brown.
Servings: 4
Calories: 68kcal
Ingredients
- 4 small zucchini, quartered into spears
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 400°F.
- Arrange a wire rack on a baking sheet and coat with cooking spray.
- In a large zipped plastic bag, combine the oil, salt, and pepper.
- Trim the ends of the zucchini and cut into quarters.
- Add the zucchini spears to the oil mixture and toss to coat on all sides.
- Arrange the zucchini spears onto the wire rack in an even layer, skin side down. (Make sure there is space between each spear.)
- Bake 12-15 minutes (or until the zucchini is tender).
- Increase the oven temperature to broil and cook until the spears start to turn golden brown (about 3 minutes).
Nutrition
Calories: 68kcal