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

Ingredients:

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.

 

Nutrition:

• 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