Zucchini season is almost here! I have an incredibly easy recipe that is my new favorite way to prepare the vegetable. I can’t think of a single vegetable I don’t like roasted, so maybe this should come as no surprise. My husband is really not a fan of zucchini but agreed this was delicious. The secret is seasoning the zucchini well and sprinkling just a bit of shredded parmesan cheese at the end. It is a perfect accompaniment to chicken, fish, steak, whatever!
This recipe is a testament to the fact that when it comes to food, sometimes simple is better. Just a few simple ingredients combined together can be really fantastic! The salty parmesan adds a lot of flavor and the texture of the zucchini after roasting is great. I had to go back for seconds on this one! This simple, easy recipe can be on the table in 30 minutes. Give it a try, even if you normally don’t care for zucchini. You just might surprise yourself!
Parmesan Roasted Zucchini
- 4 medium zucchini
- 1/2 tbsp olive oil
- sea salt
- freshly cracked pepper
- garlic powder
- 1/4 cup shredded parmesan cheese
1). Preheat the oven to 375F. Spray a cookie sheet (may want to line with foil for easy clean up later). Chop the zucchini in quarters. Toss with olive oil, salt, pepper, and garlic powder. (Note: I like to arrange the zucchini in a single layer on the cookie sheet, then season. I think it ensures even seasoning on each bite!)
2). Bake for 25 minutes. Remove from oven and sprinkle with grated parmesan cheese and serve.
Servings: 4 Nutritional Information per Serving: Calories: 69 Carbs: 7g Fat: 4g Protein: 4g Sugar: 4g Fiber: 2g
WW Points Plus: 2 Old points: 1
Recipe loosely adapted from: http://www.thegingeredwhisk.blogspot.com/2012/06/garlic-roasted-zucchini.html