ROASTED PARMESAN GARLIC ZUCCHINI SPEARS

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Recipe

 Quick and easy zucchini spears coated in parmesan and garlic and roasted in the oven to perfection.

4 SERVINGS

3 zucchini medium sized, about 1 ½ pounds

1 tablespoon olive oil

1 teaspoon lemon juice

2 teaspoons lemon peel grated

1 garlic clove minced

1/2 teaspoon oregano

1/2 teaspoon garlic powder

2 Tablespoons parmesan cheese grated

1 Tablespoon parmesan cheese shredded

salt and pepper

What you need:

Preheat oven to 350 degrees. Cut zucchini lengthwise into quarters, then cut in half widthwise. Line a baking sheet with aluminum foil and spray with cooking spray. Lay the zucchini on the cookie sheet and sprinkle with salt and pepper.

In a small bow whisk together the olive oil, lemon juice, lemon peel, garlic, and oregano. Drizzle over zucchini spears. Sprinkle with parmesan cheese.

Bake for 15 minutes or until lightly golden brown. To give more of a crisp edge, broil for the last 3 minutes.

Nutrition

Serves: 4

Calories74kcal (4%)

How Do You Keep Zucchini From Getting Watery?

Because of its high water content, zucchini can be tricky to cook with. Here are a few ways to troubleshoot so that your zucchini is tender and delicious, not soggy or mushy.

Airflow: Airflow is so important when cooking zucchini. First- make sure you’re not cooking too many spears at a time and that they’re evenly spaced on a baking sheet. Second- I will sometimes put a baking rack on top of my baking sheet and then cook the spears on that so the hot air from the oven can circulate completely.

Cooking Time: Contrary to what you’d think, overcooking zucchini actually makes them release more water. Only cook them for about 15 minutes. If it’s that crispy outside edge you’re looking for, broil for a few minutes instead of adding to the cooking time.

Salt: If you’re dealing with an especially watery zucchini, add your spears to a colander and salt them generously. The salt will draw excess water out. From there, pat them dry with paper towels and then continue the cooking process as usual!

Variations and Serving Suggestions

I love the simple (yet powerful!) combination of parmesan and garlic, but here are a few extra ways to switch up the flavor of your zucchini spears!

Extra Seasonings: Cajun seasoning, lemon pepper, or a pinch of red pepper flakes is usually my go-to when I want to add a little something extra to my zucchini. If you want more heat, try dusting them with smoked paprika or cayenne!

Add Herbs: If you know me, you know that I love me some fresh chopped herbs. In addition to oregano, try adding chopped rosemary, dill, or basil! Not only do they add a pretty garnish, but amazing aromatics and a pop of flavor too!

Dips: The size of these spears makes them perfectly dippable. Try serving them with a side of garlic aioli or whipped feta dip!

Storing Leftover Roasted Zucchini

These zucchini spears make great leftovers! kids are obsessed with the seasoning on them and love having them as a snack.

In the Refrigerator: In an airtight container, your roasted zucchini will last for up to 4 days.

To Reheat: Lay your leftover zucchini spears out on a baking sheet and cook until warm at 400 degrees F.

Note: I don’t recommend freezing leftover zucchini, it gets extremely soggy when it thaws.