• (775) 772-9395
  • nina@ninacucina.com
  • Roasted Zucchini with Rosemary & Garlic

    Roasted Zucchini with Rosemary & Garlic

    Roasted Zucchini with Rosemary & Garlic

    Serves 4

    A perfect side dish for my Halibut Caprese!

    What You’ll Need:

    A Sharp Kitchen Knife
    Measuring Spoons
    A Large Mixing Bowl
    2 Wooden Spoons
    A Baking Sheet lined with Parchment
    A Serving Dish


    1 1/2 LBS Zucchini, Organic
    1 Tsp Fresh Rosemary, Chopped
    2 Tsp Avocado Oil
    2 Tsp Garlic, Minced
    1/2 Tsp Sea Salt

    How To Put It Together:

    1) Preheat oven to 400 degrees Fahrenheit.

    2) Chop the zucchini in chunks that are all about the same volume; this will ensure even roasting. To a large mixing bowl, add the zucchini, avocado oil, minced garlic and sea salt. Sprinkle the rosemary over the entirety of the bowl; toss until combined. Pour the zucchini in the middle of a parchment-lined baking sheet, spreading it out over the entirety of the pan. Give each piece a little room to ensure even roasting. Place the baking sheet in the center of the oven for 7 minutes.

    3) Transfer the baking sheet to your work surface. Transfer the zucchini to a serving dish.

    4) Serve and enjoy!

    Nina’s Tasty Tip:

    Don’t be tempted to use olive oil in this dish. Olive oil has a burn point of about 350 degrees Fahrenheit. It will burn at this temperature and destroy its beneficial properties.



    59 Calories
    2 Grams of Protein
    6 Grams of Total Carbohydrates
    3 Grams of Sugar
    2 Grams of Dietary Fiber
    4 Grams of Total Fat
    0 Grams of Saturated Fat
    0 Grams of Trans Fat
    0 mg of Cholesterol
    48% RDA Vitamin C
    19% RDA Vitamin B6
    16% RDA Manganese
    14% RDA Riboflavin
    13% RDA Potassium
    12% RDA Folate
    • Glycemic load: 3

    Share with the World!
    Email this to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestShare on Yummly
Healthy Eating + Fit Living = Being Well