The popularity of zucchini seems to have rapidly grown in the past few years. Since it’s such a low carb vegetable and nutrient-packed, it’s become the vegetable of choice for swapping out noodles for zoodles and creating savory zucchini boats or even making pizza rounds, replacing sliced zucchini for a high carb crust.
At only 3 net carbs per cup, zucchini is an ideal vegetable for your low carb or keto program.
While we enjoy shredded zucchini mixed in with our morning eggs and commonly eat zoodles instead of noodles, one of our most favorite low carb zucchini recipes is simply roasting them with garlic, parmesan, and rosemary.
We’re always coming up with tasty ways to use up the last of the summer zucchini–we grew over 120 zucchini last summer from just 4 tiny little zucchini starts I purchased for only $2!
Here’s an easy way to cook with the baby zucchini available at the store in ready-to-go bags or if you’re in the same situation as I am, using up your own harvest! 🙂
The ingredients you need are 1.5 lb of baby zucchini, 3 tsp minced garlic, 1 T Parmesan, 1/2 tsp black pepper, 1/2 sea salt, fresh rosemary, and 1 T olive oil.
I’m in love with this frozen crushed garlic sold at Trader Joes and possibly elsewhere. I defrost it for 15 seconds in the microwave for recipes when it needs to be softened. For something like a soup, you can just pop the frozen cubes in.
Trim both ends of the baby zucchini and place on a parchment-lined baking sheet. Make sure your oven is preheated to 375 degrees. Drizzle with the olive oil and top with the pepper, rosemary, salt, and garlic. Roast for 25 minutes. Add the Parmesan and cook for 5 minutes more. I had grated Parmesan on hand so used that, shredded Parmesan would also work very well and would’ve been my cheese of choice if it was in my fridge at the time. 😉
I was making this dish on a day of food prep and also made these delicious garlic baby roasted tomatoes!
Look how gorgeous these look! My hubby and I had them for lunch with a topping of the delicious garlic roasted tomatoes. I’m sad I didn’t get a photo, but adding the tomatoes definitely stepped this recipe up a notch.
When serving, make sure to scoop up the delicious bits of cheese, garlic, and rosemary from your pan!