Oven Roasted Zucchini Spears
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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. 
Prep Time5 mins
Cook Time9 mins
Total Time14 mins
Course: Side Dish
Cuisine: American
Keyword: oven roasted zucchini spears, zucchini spears
Servings: 4 people
Author: Brea


  • 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)


  • 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!