Smoky Roasted Zucchini Spears (Printable Version)
Tender zucchini spears roasted with smoked paprika, garlic, and olive oil, finished with parsley and lemon zest.
# Ingredient List:
→ Vegetables
01 - 4 medium zucchini
→ Seasonings & Oils
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Garnish
07 - 1 tablespoon chopped fresh parsley
08 - 1 teaspoon freshly grated lemon zest
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Rinse and pat dry zucchini. Remove ends and slice each one lengthwise into quarters to create spears.
03 - Combine zucchini spears, olive oil, smoked paprika, garlic powder, sea salt, and black pepper in a large bowl. Toss thoroughly to coat each spear evenly.
04 - Spread spears on the prepared baking sheet in a single layer with skin side down.
05 - Roast for 18 to 20 minutes, or until spears are tender and edges turn golden brown.
06 - Transfer roasted zucchini to a platter. Scatter chopped parsley and lemon zest over the top before serving, if desired.
# Expert Advice:
01 -
- You’ll feel clever balancing healthiness with genuine smoky flavor (all thanks to a pinch of spice and a hot oven).
- I turn to this dish whenever there’s a need for a fast side that impresses with very little fuss.
02 -
- Piling the zucchini too close together leaves them sad and soggy—spread them in a single layer every time.
- Switching to regular paprika loses the dramatic smokiness; only make the swap if your guests aren’t smoke fans.
03 -
- Let the zucchini cool just a minute before lifting—they hold their shape better and flavors settle in.
- Rotating the baking sheet halfway through prevents uneven browning and ensures every spear gets its moment.