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Roasted white zucchini spears on a serving plate.

Roasted White Zucchini Recipe

Simply seasoned, this roasted white zucchini is a delicious and easy summer squash side dish. Quick to prep, low carb and so tasty!
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Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 83kcal
Author: Betty Davies

Ingredients

Instructions

  • Preheat the oven to 400F / 200c.
  • Trim the ends off of the white zucchini. Cut them into spears by cutting each zucchini in half lengthways and then in half lengthways again.
  • Place in a bowl with the oil and seasonings and toss together.
  • Spread the zucchini spears on a prachment line baking sheet in an even layer.
  • Roast for 20 to 25 minutes til tender and the edges are starting to brown.

Notes

  • There's no need to peel the zucchini. Just give them a quick wash before cutting them.
  • Cut the zucchini as evenly as you can. Cut the zucchini through the middle to make spears.
  • For best results, the oven should be preheated before roasting.
  • Rather than oven roast, you can air fry the zucchini spears at 375F for 10 minutes.

Nutrition

Calories: 83kcal | Carbohydrates: 6g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 103mg | Potassium: 901mg | Fiber: 2g | Sugar: 1g | Vitamin A: 960IU | Vitamin C: 67mg | Calcium: 42mg | Iron: 2mg