Low Iodine Classic Roasted Zucchini
Total time30 min
Prep time10 min
Cook time20 min
5.0(14)
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 2 lb total)
- 3 tbsp olive oil
- ¾ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ¼ cup grated parmesan cheese
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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