Parmesan Zucchini Wedges

Here's an easy side dish that accompanied my dinner tonight. Zucchini is one of my favorite vegetables because it's my low-carb answer to potatoes as a side dish. My favorite way to prepare potatoes is to roast them, and zucchini is a low-starch vegetable that holds up well to roasting. The sprinkle of Parmesan adds a nice salty bite, plus it gets melty in some places and crunchy in other places.

Though using non-stick spray on the pan along with oiled vegetables may seem like overkill, I find that even oiled veggies tend to stick when roasting, so I double up to make sure that I don't lose most of the vegetables on the pan.






Parmesan Zucchini Wedges

2 6-inch zucchini, cut lengthwise into wedges (4 wedges per zucchini)
2 tbsp shredded Parmesan cheese
1/2 tbsp olive oil
1/2 tsp dried oregano
salt and pepper, to taste
non-stick cooking spray

1. Preheat oven to 425 degrees F.
2. Cover a baking sheet with foil and spray with non-stick spray; set aside.
3. Massage the oil, oregano, salt and pepper onto the zucchini. Place them on one cut side on the baking sheet and bake 10-15 minutes or until lightly golden; flip and roast on the other cut side for the same amount. Once they are fork tender, flip them onto their skin side and sprinkle with the cheese and bake until the cheese is melted.

Serving size: 4 wedges
Calories: 84
Fat: 5.2 g
Saturated fat: 1.4 g
Cholesterol: 4 mg
Sodium: 96 mg
Carbohydrates: 7 g
Fiber: 2.3 g
Protein: 4.3 g