Oven Roasted Zucchini Spears
Savory roasted zucchini spears that are going to be a new favorite side dish. Pair with a side of ranch or salsa and dip away.
Ingredients
- 6 zucchinis, cut in half then quartered (wash them off first!)
- 1/4 cup of parmesan cheese (you can grate your own or buy storebought)
- 1 tablespoon of avocado oil (or coconut oil)
- 1 teaspoon of truffle flavored sea salt (any sea salt will do)
- 1/2 teaspoon of freshly cracked peppercorn medley (if you don't have, regular pepper will do)
Instructions
- Before anything, give those zucchinis a good scrubbing! Then, cut them in half and quarter them.
- Add the oil, sea salt, and freshly cracked peppercorn medley into a bowl and mix.
- Once done, toss your zucchinis in them until lightly coated.
- Preheat your oven to 450 degrees. I like to place a cast iron pan or griddle placed on the upper rack to get it hot while the oven is preheating.
- Once preheated, carefully place your zucchinis on the griddle or in the pan with the skin side down.
- You'll need to keep an eye on them while they're in the oven. Once there is a good char to the skin side (about 7-10 minutes), you'll want to turn all the zucchini pieces to on their sides and cook them for a short time. (1-2 minutes per side)
- Once done with that, take them out of the oven and sprinkle with your parmesan cheese.
- Once done, remove from oven and sprinkle with parmesan cheese. Enjoy!