This recipe started out as something entirely different than it ended up.
See -- I was drooling over Megan's Zucchini Sticks...so I put them on our menu. But, with being a little overwhelmed starting off the school year, I didn't plan ahead so that we had bread crumbs in the house to make dinner!
We roasted the zucchini anyway and served it with our spaghetti sauce, and greatly enjoyed it! Next time, we'll have to try them breaded, as Megan recommends!
Roasted Zucchini - Finding Joy in My Kitchen
2-4 medium zucchini, sliced lengthwise into thin strips
Spaghetti or marinara sauce
Begin by slicing the zucchini lengthwise into thin strips.
Lay zucchini on a lightly greased cookie sheet and lightly brush with olive oil. Then, sprinkle with Italian seasoning and sea salt.
Flip over and repeat for the other side.
Roast at 425 degrees for 10-15 minutes per side, until zucchini is tender and roasted.