I’m always looking for new, easy side dishes and ways to incorporate more vegetables into my kids’ diets!

These parmesan zucchini spears were simple to make and a side my kids thought were super fun to eat, especially dipped in this homemade ranch dressing.

And boy moms…they double as swords…bonus!

They roast to a crisp in the oven and are a nutritious side that tastes way too good to be healthy!

Ingredients:

2 zucchini, quartered lengthwise, here

1/2 cup parmesan, here 

1/2 teaspoon dried basil

1/2 teaspoon garlic powder, here

2 tablespoons of olive oil, here

salt and pepper to taste

Materials:  Baking sheet, cooling rack, foil, non-stick spray 

Directions:

Preheat oven to 350 degrees.  Line a baking sheet with foil and spray a cooling rack with nonstick spray and place it on top.

In a bowl combine parmesan, dried basil, and garlic powder.

Place quartered zucchini on the cooling rack.  Drizzle with olive oil and sprinkle with parmesan mixture.  Salt and pepper to taste.

Place in the oven until tender, about 15 minutes.  Then broil 2-3 minutes to make them a little crispy.

Serve immediately and enjoy!