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These delectable nibbles will remind guests of the fried zucchini or stuffed zucchini blossoms often found at Italian feasts. Roasted, they are more healthful and every bit as good.
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes 10 (3-piece) servings


• 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


Heat oven to 450°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 2 minutes. Serve warm.

Make-Ahead: Zucchini can be cut up to 1 day ahead and refrigerated in a covered container until ready to use.

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

The South Beach Diet Parties & Holidays Cookbook
© 2006 Arthur Agatston, M.D.


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