0 from 6 votes
Roasted Parmesan Garlic Zucchini Spears
If you're looking for the best way to use up all that summer zucchini, this is it! Quick and easy zucchini spears coated in parmesan and garlic and roasted in the oven to perfection.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 Servings
Calories: 74 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 zucchini medium sized, about 1 1/2 pounds
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons lemon peel grated
- 1 garlic clove minced
- 1/2 teaspoon oregano
- 2 Tablespoons Parmesan Cheese grated
- 1 Tablespoon Parmesan Cheese shredded
- salt and pepper
Instructions
- 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.
Cup of Yum
Notes
- Originally posted July 22, 2015
- Updated July 1, 2022
Nutrition Information
Calories
74kcal
(4%)
Carbohydrates
6g
(2%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
3mg
(1%)
Sodium
72mg
(3%)
Potassium
384mg
(11%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
314IU
(6%)
Vitamin C
29mg
(32%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 74
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 72mg | 3% |
| Potassium | 384mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 29mg | 32% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.