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Oven Roasted Zucchini Spears

  • RECIPE SOURCE www.kitchenonfire.com


  • 1 ½ lbs Zucchini (about 4 - 5 small/medium zucchini)
  • 2 Tbsp Olive Oil
  • 1 Lemon, zested, about 1-2 tsp, keep the juice for later
  • 4 cloves Garlic, minced
  • ½ tsp Cayenne Pepper
  • ¾ cup Finely shredded Parmesan Cheese (optional)
  • To taste Salt and Pepper

Cooking Instructions

1. Preheat oven to 400 F.

2. Line a baking sheet with parchment paper or a silicone mat.

3. Cut zucchini into 4 wedges lengthwise.

4. In a mixing bowl, stir together olive oil, lemon zest, garlic and cayenne pepper.

5. Place the zucchini skin down on the prepared baking sheet spacing them evenly apart not touching.

6. Brush olive oil mixture over the zucchinis making sure to spread the garlic-lemon mixture on all zucchinis and pour over the rest of the oil mixture. season with light salt and pepper. More salt if you are not adding the Parmesan

7. Slowly, sprinkle tops with parmesan cheese, making sure most of it stays on the veggies.

8. Bake for about 12-16 minutes, depending on the size of the wedges, until golden, or desired color.

9. Optional, squeeze the juice of the leftover lemon, and serve warm.