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Parmesan Zucchini Sticks
Recipe is from The South Beach Diet Parties and Holidays Cookbook: Healthy Recipes for Entertaining Family and Friends (Rodale, 2006) by Arthur Agatston
Ingredients
2 medium zucchini (about 1 pound)
1 tablespoon extra-virgin olive oil
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch of red pepper flakes
1/3 cup freshly grated parmesan cheese
Directions
Heat oven to 450 degrees F. Line a baking sheet with parchment paper or foil. Cut zucchini lengthwise into quarters, then cut into 2-inch-long sticks. Combine zucchini, oil, thyme, salt, black pepper and pepper flakes in a medium bowl, and toss to coat. Transfer zucchini sticks to baking sheet, with a flesh side facing down. Roast until just softened and golden, turning so other flesh side is up halfway through, about 15 minutes.
Carefully turn pieces skin side down. Sprinkle evenly with cheese and continue roasting until cheese has melted, about two minutes. Serve warm. Makes 10 (3-piece) servings.
Make Ahead: Zucchini can be cut up to one day ahead and refrigerated in a covered container until ready to use.
Suggestions
Nutrition at a Glance (per serving): 35 calories, 2.5 g fat, 0.5 g saturated fat, 2 g protein, 2 g carbohydrate, 0 g fiber, 70 mg sodium