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–+ servings
Roasted Zucchini

Delicious Roasted Zucchini with Lemon and Herbs for a Healthy Side

This roasted zucchini recipe is a delightful, healthy, and effortless side dish featuring lemon and herbs, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini
  • 4 medium Zucchini Freshness is key; any summer squash can work.
  • 2 tablespoons Extra-Virgin Olive Oil Swap for avocado oil if preferred.
  • 1 teaspoon Sea Salt Adjust amount to meet dietary needs.
For the Seasoning
  • 1 tablespoon Italian Seasoning Using fresh herbs can elevate the taste.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used for stronger flavor.
  • 1 teaspoon Freshly Ground Black Pepper Adjust to your taste preference.
For Serving
  • 1 Lemon Wedges Squeeze over the finished dish.
  • 1 cup Cheese (Feta, Parmesan, Pecorino, or Vegan Parmesan) Optional for creamy, savory notes.
  • Fresh Herbs (optional) Garnish to enhance both taste and presentation.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash the zucchini and slice into thick half-moons, about 1-inch wide.
  3. In a large mixing bowl, combine zucchini with olive oil, Italian seasoning, sea salt, garlic powder, and black pepper.
  4. Spread the seasoned zucchini slices evenly on the baking sheet in a single layer.
  5. Roast the zucchini for 15 to 20 minutes until golden-brown and tender-crisp.
  6. Remove from the oven, squeeze fresh lemon juice over the zucchini, and optionally sprinkle with cheese and herbs before serving.
  7. Enjoy your Easy Oven Roasted Zucchini with Lemon and Herbs!

Nutrition

Serving: 1servingCalories: 70kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Store leftover zucchini in an airtight container for up to 3 days. To freeze, place in a single layer on a baking sheet before transferring to a bag.

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