Oven-Roasted Zucchini

recipe
Although summer is the peak season for zucchini, it's usually available year-round in most supermarkets. Choose small zucchini because they have thinner skins and are more tender than the large ones.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 38
Fat 0.6 g
Satfat 0.1 g
Protein 2.8 g
Carbohydrate 7.7 g
Cholesterol 0 mg
Iron 0.8 mg
Sodium 313 mg
Caloriesfromfat 14 %
Fiber 2.5 g
Calcium 35 mg

Ingredients

2 pounds zucchini (about 6 small), halved lengthwise and cut into 1 1/2-inch pieces
Olive oil-flavored cooking spray
1/2 teaspoon salt
1/4 teaspoon freshly ground black
pepper

Preparation

Preheat oven to 475°.

. Arrange zucchini in a single layer on a jelly-roll pan coated with cooking spray. Coat zucchini lightly with cooking spray. Bake at 475° for 25 minutes. Sprinkle with salt and pepper, and serve immediately.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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