Parmesan-Oregano Roasted Zucchini Spears
Zucchini spears are seasoned with oregano and garlic, topped with Parmesan, and roasted until tender with crisp, golden cheese on top. Finished with a little lemon zest, they're an easy low-carb side that can share the oven with dinner.
30 mins
6 servings
Ingredients
- 1 ½ teaspoons Lemon (Zest)
- 6 Zucchinis
- ¾ cup Parmesan Cheese
- ¾ teaspoon Kosher Salt
- ⅜ teaspoon Black Pepper
- 1 ½ teaspoons Dried Oregano
- ¾ teaspoon Garlic Powder
- 3 tablespoons Olive Oil
Directions
- Heat the oven to 425°F and line a large rimmed sheet pan with parchment. If the oven is already at 400°F for another dish, that works too; just add a few minutes of roasting.
- Trim the ends off the zucchini. Cut each one in half crosswise, then cut each half lengthwise into quarters to make spears.
- Toss the spears with the olive oil, salt, pepper, oregano, and garlic powder. Arrange them cut-side up in a single layer on the pan.
- Sprinkle the Parmesan evenly over the tops.
- Roast for 15 to 20 minutes, until the zucchini is tender and the cheese is golden and crisp.
- Sprinkle with the lemon zest and serve warm.
