ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Oven-Roasted Zucchini

Prep time 4 mins
Cook time 25 mins
Yield 4 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 475°.

  2. . 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