Oven-Roasted Zucchini

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.


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


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


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
My Notes

Only you will be able to view, print, and edit this note.

Add Note