Baked Zucchini Spears
Baked Zucchini Spears are a perfect side dish for chicken, fish, steak, burgers, or an Italian entree. Season fresh zucchini with garlic, oregano, salt, and pepper then roast it in the oven with fresh Parmesan cheese and olive oil until tender and browned.
- 2 medium sized zucchini
- 2 cloves garlic peeled and minced
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup freshly grated parmesan cheese
Preheat oven to 425F. Line a baking sheet with parchment paper; set aside.
Wash the zucchini then cut each into quarters for a total of 8 zucchini spears.
Rub the minced garlic and olive oil over each zucchini spear, then place them skin side down on the prepared baking sheet.
Sprinkle the zucchini with oregano, salt, pepper, and freshly grated Parmesan cheese.
Bake the zucchini at 425F for 15 minutes until tender, then broil for 3-4 minutes until browned.
Serve the zucchini warm.