Easy Roasted Zucchini (to Share with the Kids!)
Try this easy side dish for family dinner, or make a batch ahead and use it to add an easy veggie to lunches throughout the week.
Servings 4
Calories 52kcal
Equipment
Ingredients
- 4 cups diced zucchini (from about 2 medium or 3 small; if you have more just increase the olive oil a little)
- 1 tablespoon olive oil
- 1/4 teaspoon salt (optional)
Instructions
- Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with nonstick spray.
- Cut the ends off of each zucchini. Cut in half lengthwise. Cut each half in half lengthwise again. Cut across the long pieces to make a small dice.
- Place diced zucchini onto the sheet pan and toss with olive oil.
- Roast for about 10 minutes or until soft when poked with a fork.
- Remove from oven and salt to taste as desired.
Notes
- Serve leftovers in an airtight container in the fridge for up to 5 days. You can serve this warm or pack in a lunch to be eaten chilled or at room temperature.
- You can add these to an adult salad.
- This is a great addition to my Chicken and Sweet Potato Bowls.
- Add a handful of unsalted leftovers to a smoothie to add nutrition.
Nutrition
Calories: 52kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 10mg | Potassium: 324mg | Fiber: 1g | Sugar: 3g | Vitamin A: 248IU | Vitamin C: 22mg | Calcium: 20mg | Iron: 1mg