Roasted Zucchini Spears
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Roasted Zucchini Spears
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These roasted zucchini spears are an easy way to add vegetables to dinner that your kids will actually eat! They're crispy, cheesy, AND gluten-free.
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Ingredients
- 4 medium zucchinis ends removed and quartered lengthwise
- ½ cup grated Parmesan cheese
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley leaves chopped
Instructions
Prep the oven:
- Preheat oven to 350F; spray a cookie cooling rack with nonstick spray or brush with oil. Place the cooling rack over a baking sheet and set aside.
Season the zucchini:
- In a small bowl, combine the Parmesan, Italian seasoning, salt and pepper.
- Place zucchini onto cooling rack, skin side down. Drizzle with olive oil and brush to coat zucchini tops. Sprinkle with Parmesan mixture.
Bake:
- Bake for about 15 minutes, until the zucchini is tender and cooked through. Then, broil for 2-3 minutes until the tops are crispy and golden.
- Remove from oven; sprinkle with parsley. Serve immediately.
Nutrition Information
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Serving
1 serving
Calories
131kcal
(7%)
Carbohydrates
7g
(2%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
11mg
(4%)
Sodium
353mg
(15%)
Potassium
538mg
(15%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
481IU
(10%)
Vitamin C
35mg
(39%)
Calcium
183mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 131kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 11mg | 4% |
| Sodium | 353mg | 15% |
| Potassium | 538mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 35mg | 39% |
| Calcium | 183mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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