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Roasted Zucchini Spears Recipe

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!

Roasted Zucchini Spears Recipe : So Very Blessed

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.

Roasted Zucchini Spears Recipe : So Very Blessed

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!

Roasting it brings out just a hint of sweetness, and you have yourself the perfect versatile side dish to go with just about everything, from Baked Chicken Nuggets to Quinoa Pizza Bites.

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!

Roasted Zucchini Spears Recipe : So Very Blessed


Yields 6

Roasted Zucchini Spears

10 minPrep Time

12 minCook Time

22 minTotal Time

Save Recipe


  • 6 medium zucchini, each cut into 8 spears
  • 1 Tbs olive oil
  • 1/2 tsp seasoning salt
  • 1/4 tsp freshly cracked pepper


  1. Preheat oven to 450 degrees.
  2. Coat zucchini with oil.
  3. Place spears onto a baking sheet (greased or lined with foil or silicone).
  4. Sprinkle with salt and pepper.
  5. Bake for 8-12 minutes, until they begin to brown.


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