Easy to customize Roasted Zucchini Spears.
Whenever the hubby is out of town, quick & easy is the name of the game when it comes to fixing dinners for myself. Since I had a huge bunch of zucchini sitting on the counter and no one but my little self to feed, that’s pretty much what I had three out of four nights last week.
After perusing recipes for about ten minutes, my stomach’s growling definitely put in a vote for something without a lot of prep work. I couldn’t find anything that seemed to satisfy the bill so I ended up throwing this together out of desperation.
Not really knowing the end from the beginning, I just sliced up the zucchinis and started sprinkling on whatever tickled my fancy from the cupboard. They ended up turning out really delicious and I ended up using what I thought would be a “side” for my main dish. The spears came out slightly crispy on the outside but still soft inside which was great since I wasn’t really going for a “french fry” effect. The seasoning is simple but complimented the squash well. Well enough that I decided it was a recipe worth adding to my cookbook and sharing with the hubby when he gets back in town.
Simple. Quick. Delicious.
Yep, that’s a recipe that belongs in my house.
Easy Roasted Zucchini Spears
- 2 medium zucchinis
- 1 teaspoon olive oil
- black pepper
- sea salt
- onion powder
- Preheat oven to 450 degrees. Chop off ends of zucchini slice in half lengthwise and cut from outside to center in a triangular shape. Toss spears in olive oil and then spread out in a single layer on a baking sheet.
- Sprinkle a pinch of each seasoning over the tops of the spears. Bake for 15-20 minutes or until spears reach desired crispiness. Allow to cool slightly and serve.