Go Back
–+ servings
Print Recipe
5 from 4 votes

Paprika and Garlic Roasted Zucchini

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Sides, Vegetarian
Cuisine: Keto, Low Carb, Quick and Easy, Summer
Servings: 4 people
Calories: 64kcal

Ingredients

  • 11/2 -2 pounds zucchini cut in half lengthwise then into half moons,
  • 1 teaspoon paprika I used sweet hungarian
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon extra-virgin olive oil

Instructions

  • Preheat your oven to 425°. In a mixing bowl add the zucchini, paprika, garlic powder,salt, and oil. Toss to combine and evenly distribute.
  • Place on a lined baking tray large enough to have all the zucchini in a single layer, not over lapping. Use 2 trays if you need to. Bake for 12-20 minutes depending on your taste. 12 minutes will give you firmer zucchini with some bite left to them and 20 will give you a softer veggie. There is no right way just your preference.

Nutrition

Calories: 64kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 596mg | Potassium: 464mg | Fiber: 2g | Sugar: 4g | Vitamin A: 586IU | Vitamin C: 30mg | Calcium: 27mg | Iron: 1mg