Roasted Zucchini

Easy garlic Parmesan roasted zucchini! Cutting the Zucchini into spears instead of rounds or chunks means it's never soggy.

Because vegetables like Zucchini have a very high moisture content, overcooking them will end in a soggy mess. Leaving them in larger pieces, makes this delicious vegetable more manageable to get a firm texture.

Ingredients

4 small zucchini ends trimmed, quartered lengthwise

1/3 cup freshly grated Parmesan

1 Tablespoon For the Love of Garlic Seasoning

1 1/2 tablespoons Sundried Tomato Extra Virgin Olive Oil

2 tablespoons chopped fresh herbs such as parsley, basil, dill, or a mix (optional)

Instructions

Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.

In a small bowl, stir together the Parmesan and For the Love of Garlic Seasoning.

Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.

Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don’t walk away! The second you stop watching the cheese, it will decide to burn.

Remove the zucchini from the oven and sprinkle with herbs. Enjoy warm or at room temperature.

Oil and Spice Company

Oil and Spice Company

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