I am leaving Tucson to officially move to Colorado in T minus 5 days! As long as I don’t think about the people I am leaving behind here (which instantly sucker punches my heart and brings tears to my eyes), I am SUPER excited about the next chapter of my life! Weekly family dinners, mountain hikes, and sleepovers with my 6-year-old niece and 3-year-old nephew await me and I have absolutely no doubt that life will be beautiful. I figure it’s pretty great timing to move to Colorado in the summertime so that I have a few months to acclimate before the freezing temperatures hit!
And I just love pretty much everything about summertime – outdoor movies in the park, beautiful morning sunrises, and all. the. zucchini. My sister said she has some planted in her garden, which makes it even better, but I love it pretty much any way, any how – raw, grilled, shredded, sliced, sauteed, in marinara sauce, in sweet breads, on salads, on a veggie tray, and my favorite of all – roasted.
It’s such a quick, simple recipe with minimal chopping and just a few minutes of prep. Slice the zucchini into spears, toss them in oil, sprinkle with spices, and stick in the oven. That’s truly all there is to it!
And, being a vegetable and all, they’re also super good for you! It’s low in calories, but still helps you feel full. It’s high in vitamin C and a fantastic source of manganese and dietary fiber, and brings a myriad of other beneficial vitamins and minerals to your plate. I’m a big fan of anything that is both delicious and good for you, too!
10 minPrep Time
12 minCook Time
22 minTotal Time
- 6 medium zucchini, each cut into 8 spears
- 1 Tbs olive oil
- 1/2 tsp seasoning salt
- 1/4 tsp freshly cracked pepper
- Preheat oven to 450 degrees.
- Coat zucchini with oil.
- Place spears onto a baking sheet (greased or lined with foil or silicone).
- Sprinkle with salt and pepper.
- Bake for 8-12 minutes, until they begin to brown.