Roasted Zucchini Spears
These roasted zucchini spears are an easy way to add vegetables to dinner that your kids will actually eat! They're crispy, cheesy, AND gluten-free.
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Ingredients
- 4 medium zucchinis, ends removed and quartered lengthwise
- ½ cup grated Parmesan cheese
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley leaves, chopped
Instructions
Prep the oven:
- Preheat oven to 350F; spray a cookie cooling rack with nonstick spray or brush with oil. Place the cooling rack over a baking sheet and set aside.
Season the zucchini:
- In a small bowl, combine the Parmesan, Italian seasoning, salt and pepper.
- Place zucchini onto the cooling rack, skin side down. Drizzle with olive oil and brush to coat the zucchini tops. Sprinkle with the Parmesan mixture.
Bake:
- Bake for about 15 minutes, until the zucchini is tender and cooked through. Then, broil for 2-3 minutes until the tops are crispy and golden.
- Remove from oven; sprinkle with parsley. Serve immediately.
Nutrition
Serving: 1 serving | Calories: 131kcal | Carbohydrates: 7g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 353mg | Potassium: 538mg | Fiber: 2g | Sugar: 5g | Vitamin A: 481IU | Vitamin C: 35mg | Calcium: 183mg | Iron: 1mg
