Roasted Zucchini

This Roasted Zucchini recipe is an easy side dish recipe packed with summer flavors. Plus, it's low-carb, vegan, and gluten-free, so the whole family can enjoy it.

📝 Ingredients

• 2 large Zucchini (skin on, trimmed, cut into 1" (2.5 cm) slices) equivalent 700g)
• 2 tablespoons Avocado Oil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Marjoram
• 1/2 teaspoon Paprika
• 1/2 teaspoon Salt
• 1/8 teaspoon Pepper
• 1/2 teaspoon Garlic Powder
• 2 tablespoons Nutritional Yeast (or freshly Grated Parmesan)
• 1/2 teaspoon Chili Flakes
• 1 tablespoon Fresh Parsley (chopped)

👨‍🍳 Instructions

1. 1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Set aside.
2. 2Trim the zucchini ends and discard them. Don't peel the zucchini, and use a sharp knife to slice them into about 0.8-inch to 1-inch (2 cm to 2.5 cm) thick slices.
3. 3Place the slices in a large mixing bowl and season them with oil, salt, pepper, paprika, garlic powder, and oregano, marjoram, and nutritional yeast (or parmesan if used).
4. 4Toss the slices until they are all covered with the oil mixture.
5. 5Spread the slices in a single layer onto the baking sheet - make sure they don't touch each other or overlap.
6. 6Bake in the center rack of the oven for 15-18 minutes, or until slightly soft in the center but still firm - insert a toothpick to check, and golden brown on top. Don't overbake, or they get very soft and mushy.
7. 7Serve immediately with any of the optional serving ingredients if desired.
8. 8--- Storage ---
9. 9Store in a sealed container in the fridge for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator the day before.