Jamie says: Sometimes Kathryn and I say there aren’t enough vegetables. We are partly joking, but also partly serious. I think the key is finding new ways to prepare vegetables, whether it be a change in the recipe, cooking method, or the cut. Here’s a different way to cut zucchini- instead of the typical coin shapes, try thin strips.
Roasted Zucchini Strips
- 3 small zucchini
- 2 Tbsp extra virgin olive oil
- 1/4 tsp coarse sea salt
- dash freshly ground pepper
- 1/2 tsp oregano
- Preheat oven to 375°F. Thinly slice zucchini into strips. Place on a baking sheet, drizzle extra virgin olive oil on top, and add coarse sea salt, freshly ground pepper, and oregano. Mix well. Bake for about 35 minutes or until soft and golden brown. Serves: 2. Enjoy!
I enjoyed eating the zucchini in strips for a change.
- Nutrition note: Zucchini is low in calories and is a good source of vitamin B6 and vitamin C.