Low Sodium Classic Roasted Zucchini

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

4 medium zucchini (about 2 lb total)
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3 tbsp olive oil
¾ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ tsp garlic powder
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For serving

2 tbsp fresh parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or leave it unlined — both work.
2
Trim the ends from each zucchini, then halve them lengthwise and cut each half lengthwise again into spears, giving you 4 spears per zucchini.

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