Roasted Zucchini

Name: Roasted Zucchini
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 3 Cups
Ingredients: 1 ¼ pounds zucchini; whole 2 teaspoons vegetable oil ¼ teaspoon garlic powder ¼ teaspoon dried oregano ⅛ teaspoon salt ⅛ teaspoon pepper

A simple recipe for roasting up a summer staple. Ready in 30 minutes or less!

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Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Prep time: 10 minutes
Cook time: 15 minutes
Makes: 3 Cups
Nutrition Facts: View label

Ingredients

1 ¼ pounds zucchini, whole

2 teaspoons vegetable oil

¼ teaspoon garlic powder

¼ teaspoon dried oregano

⅛ teaspoon salt

⅛ teaspoon pepper

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Preheat oven to 400 degrees F.
Wash zucchini and cut into 3-inch lengths. Cut each 3-inch section into ½-inch thick sticks.
In a bowl or plastic bag, combine zucchini sticks with oil, garlic powder, oregano, salt and pepper. Place in a single layer on a large baking sheet. Leave space between the pieces for better roasting. Lining the baking sheet with foil or parchment paper will help with cleanup.
Bake for 12 to 15 minutes, or until lightly browned but still tender-crisp.
Refrigerate leftovers within 2 hours.