Herb-Roasted Zucchini Disks
It doesn't get much easier than herb-roasted zucchini thins, where tender zucchini rounds are drizzled in olive oil and fresh herbs, then roasted to golden perfection.
Servings: 2
Calories: 96kcal
Equipment
- oven
- baking tray
Ingredients
- 2 medium zucchini sliced into ¼-inch thick disks
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the zucchini slices, olive oil, dried thyme, dried rosemary, and salt. Toss until the zucchini disks are evenly-coated.
- Arrange the zucchini disks in a single layer on a baking sheet, ensuring they don’t overlap.
- Roast in the preheated oven for 20-25 minutes, or until the zucchini is tender and slightly golden brown around the edges, then remove them from the oven and let them cool for a few minutes before serving.
Notes
Even Slices: To ensure even cooking, try to slice the zucchini disks uniformly.
Try Lining The Tray: Consider using parchment paper under the zuccini thins; it's a lifesaver for cleanup and helps achieve that perfect crispness.
Pairing Suggestion: These herb-roasted zucchini disks make a great side dish for grilled meats or fish, or they can be served as a light low histamine snack on their own
Adding Flavor: For a more intense herb flavor, you can use fresh herbs instead of dried - I also like mixing it up with lemon thyme. Use 1 teaspoon each of fresh thyme and rosemary.
Nutrition
Calories: 96kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1179mg | Potassium: 514mg | Fiber: 2g | Sugar: 5g | Vitamin A: 402IU | Vitamin C: 35mg | Calcium: 37mg | Iron: 1mg