Oven-Roasted Zucchini

Name: Oven-Roasted Zucchini
Prep time: 4 min
Cook time: 25 min
Total time: 29 min
Yield: 4 servings (serving size: 1 cup)
Ingredients: 2 pounds zucchini (about 6 small), halved lengthwise and cut into 1 1/2-inch pieces; Olive oil-flavored cooking spray; ½ teaspoon salt; ¼ teaspoon freshly ground black; pepper

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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)

Nutrition Info

Ingredients

2 pounds zucchini (about 6 small), halved lengthwise and cut into 1 1/2-inch pieces
Olive oil-flavored cooking spray
½ teaspoon salt
¼ teaspoon freshly ground black
pepper

Directions

Step 1
Preheat oven to 475°.

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Step 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

Per Serving:

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

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Oven-Roasted Zucchini

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Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

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Oven-Roasted Zucchini

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Oven-Roasted Zucchini