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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 38
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Protein: 2.8g
  • Carbohydrate: 7.7g
  • Cholesterol: 0mg
  • Iron: 0.8mg
  • Sodium: 313mg
  • Calories from fat: 14%
  • Fiber: 2.5g
  • Calcium: 35mg


  • 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


  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.
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