![]() ![]() Instead of ditching dairy, carbs, and other high-calorie favorites, we love to load up our plates with high-protein and -fiber ingredients and healthy fats so we never feel deprived - because that’s not what low-calorie eating is about. Just because a food is low in calories, after all, doesn’t mean that it’s a healthy choice. They’re great as an after-school snack for kids.When it comes to low-calorie meals, we’re fans of recipes that go hard on flavorful, nutrient-packed ingredients like fresh seafood, colorful veg and filling whole grains. If you’re looking for some healthier zucchini appetizers, try my baked, breaded zucchini or make these zucchini pizza boats as a healthier meal. It’s also great chopped and added to recipes, like my no-crust tomato and zucchini pie or my cold rainbow vegetable slaw salad. My potato, tomato and zucchini casserole is another one of my favorite side dishes. Roasted zucchini is my absolute favorite way to eat it, but there are loads of other ways to cook zucchini, too. I share more of the nutrition information in the recipe card below. It also packs in some serious vitamins and minerals. One serving of roasted zucchini prepared as I have in this recipe provides 60 calories, 5 grams of carbohydrate, 1 gram of fiber, 4 grams of fat and 2 grams of protein. And, it’s enough to get all of the nutritional benefits zucchini has to offer. A one cup portion is ~12 slices, which makes a great side dish paired with your favorite protein and other starchy side. In order to get the nutrition facts right, you have to know the serving size. Nutrition Information For Roasted Zucchini The zucchini are done when they are tender on the inside and have golden brown edges on the outside. I like mine really crispy, so I tend to leave them in a little longer. ![]() They will likely need more time, but it’s better to check too early, then too late. I suggest checking them after about 10 minutes. The cooking time is between 10-15 minutes, depending on the size and thickness of your slices. These zucchini strips bake in the oven at a high temperature, so it’s important to check them regularly to prevent overcooking. Once they are all positioned on the pan, sprinkle with salt and pepper. That will help prevent them from being soggy. It’s also important to leave space between each piece. Transfer the zucchini to your prepared sheet pan, placing them skin side down in a single layer. Use your hands to gently toss the zucchini, making sure that the oil is evenly distributed over all of the pieces. Once they are all sliced and in the bowl, drizzle them with olive oil. Once cut, one medium zucchini should yield ~14 strips.Īs you cut them, place them into a large bowl. Try to make each strip similar in size so that they cook equally. Because zucchini tend to be smaller on one side, the smaller end typically make about 3 slices per section and the larger end about 4 pieces. ![]() Cut each one in half lengthwise, then cut each half down the middle. Using a sharp knife, slice off the end of each zucchini. Start by rinsing the zucchini under cool water, then placing them on towel to dry. Then, preheat the oven to 450 degrees so that it’s hot and ready to go when you finish slicing the veggie. ![]() You’ll also want to line a large sheet pan with Parchment paper then spray it with cooking spray. You need 3 medium zucchini’s, some olive oil, salt and a little pepper. This roasted zucchini recipe only incorporates a few ingredients. This is coming from a dietitian that hates soggy food! Roasting allows vegetables to get a crispy outside coating while maintaining a firm, yet soft inside. It’s my favorite way to prepare them because it is super easy and they always taste great. It’s the perfect time to enjoy this delicious veggie! have loads of recipes that incorporate zucchini, but there’s nothing like the taste of it roasted. The first vegetable on my list to roast was zucchini! Roasted carrots, asparagus and Brussels sprouts are among my other favorite roasted vegetables, but zucchini is in full bloom right now. I’ve especially missed roasting large sheet pans of vegetables! I can’t express in words you how happy I am! My grill and toaster oven got me through, but they just don’t cut it when it comes to cooking large volumes of food. The good news is that all of my new major appliances are installed. I just refuse to do so until it is completely finished! I can’t wait to show my newly remodeled kitchen to the world. My kitchen remodel is almost done! I’m just waiting on my vent hood to arrive, which will hopefully be next week. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |