Roasted Zucchini Sticks with Peri Peri Spice
This roasted zucchini spears recipe adds a spicy twist on our roasted zucchini sticks base recipe. Turn up the heat with a peri peri spice blend, garlic, and just the right touch of salt and pepper. It’s quick to make, full of flavor, and perfect for anyone who likes their veggies with a little kick.
Servings: 2 cups
Calories: 98kcal
Ingredients
- 2 medium zucchinis (1 – 1 ½ pounds)
- 1 Tablespoon avocado or canola oil
- ½ teaspoon granulated garlic
- ½ teaspoon peri peri
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 450ºF.
- Cut ends off zucchinis. Cut in half the short way. To create zucchini sticks, cut each half lengthwise, then into lengthwise halves or thirds again, depending on the size of the zucchini. Dry sticks with a paper towel.
- Combine oil, granulated garlic, peri peri, salt, and pepper in a bowl. Add zucchini and using clean hands or a spatula, toss to coat.
- Spread zucchini sticks on a baking sheet in a single layer. Place cut sides down for best browning. Roast ~12 minutes or until the sides touching the pan are brown and sticks are easily pierced with a fork. Enjoy!
Notes
If zucchini sticks to the pan after cooking, allow to cool for 5 minutes, and then it will naturally release.
Nutrition
Serving: 1cup | Calories: 98kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 307mg | Potassium: 522mg | Fiber: 2g | Sugar: 5g | Vitamin A: 393IU | Vitamin C: 35mg | Calcium: 33mg | Iron: 1mg