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.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
4 mins
cook:
25 mins
total:
29 mins
Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°.

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  • . 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

38 calories; fat 0.6g; saturated fat 0.1g; protein 2.8g; carbohydrates 7.7g; cholesterol 0mg; iron 0.8mg; sodium 313mg; calories from fat 14%; fiber 2.5g; calcium 35mg.
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