Roasted Zucchini, 6 carb grams. Sonoma Recipe

From Sonoma Diet

This quick and delicious snack or side dish is a great way to serve juicy roasted zucchini and summer squash. Add a dash of rosemary and garlic, and make bland dishes a thing of the past.

PREP: 15 minutes ROAST: 20 minutes OVEN: 425°F MAKES: 4 servings

2 cloves garlic, minced (1 teaspoon minced)
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 1/2 pounds zucchini and/or yellow summer squash, sliced ½-inch thick (about 6 cups)

1. In a small saucepan, cook garlic in hot oil over medium heat for 30 seconds. Stir in rosemary, pepper, and kosher salt.

2. Place zucchini in a 13x9x2 baking pan; add oil mixture. Toss to coat. Roast, uncovered, in a 425°F oven about 20 minutes or until crisp-tender, stirring once.

Nutrition Facts per serving: 61 cal., 4 g total fat (1 g sat. fat), 0 mg chol., 138 mg sodium, 6 g carbo., 2 g fiber, 2 g pro.

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