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Roasted Harissa Zucchini Spears
Sweet summer squash meets a bold, smoky spice blend in this vibrant vegetable side. We're tossing fresh zucchini spears in a homemade harissa-inspired paste made from cumin, coriander, smoked paprika, and bright lime juice. Roasting them on wire racks guarantees they'll get beautifully tender with deeply caramelized edges instead of turning mushy. A final scatter of fresh mint and chives cuts through the earthy spices with a refreshing, herbaceous finish. You'll want to serve these alongside grilled chicken or folded into warm grain bowls.
Equipment
- Oven
- Baking sheet
Ingredients
- 2 medium or 1 large zucchini
- 1 lime
- 1 tablespoon sweet paprika
- 1½ teaspoons ground cumin
- ½ teaspoon ground coriander
- ¼–½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher or sea salt
- ¼ teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- ¼ cup finely chopped fresh mint, leaves and stems
- 2 tablespoons finely chopped fresh chives or scallions (green onions), green and white parts
Instructions
- 1Position the oven racks in the upper-middle and lower-middle slots, then preheat the oven to 450°F. Place wire racks inside two large rimmed baking sheets. Using wire racks allows air to circulate, preventing the zucchini from getting soggy.
- 2Trim the ends off the zucchini. Slice each zucchini in half crosswise (or into thirds if using a large zucchini). Slice each section in half lengthwise, then cut them into spears measuring about 3/4 to 1 inch wide.
- 3Grate the zest from the lime into a large bowl, then squeeze in the juice. Whisk in the sweet paprika, ground cumin, ground coriander, smoked paprika, garlic powder, salt, black pepper, and olive oil until a thick paste forms.
- 4Add the zucchini spears to the bowl. Toss gently with your hands to ensure every piece is evenly coated with the spice paste.
- 5Arrange the coated spears on the prepared wire racks, leaving space between each piece. Bake for 10 minutes, then swap the positions of the baking sheets on the oven racks to ensure even cooking.
- 6Continue baking for another 10 to 12 minutes until the zucchini is tender and slightly caramelized at the edges.
- 7Let the spears cool on the racks for 5 to 10 minutes. Transfer them to a serving dish and garnish with the chopped mint and chives.
Nutrition
67kcal
Calories
2g
Protein
5g
Fat
2g
Fiber
108mg
Sodium
Notes
- Zero waste: Save the trimmed zucchini ends in a freezer bag to use later for homemade vegetable broth.
- Alternative methods: To avoid turning on the oven, cook these spears on an outdoor grill, in a toaster oven, or in an air fryer. Check them after 5 minutes and monitor closely until tender.
- Prep ahead: You can mix the harissa spice paste up to 2 days in advance and store it in the fridge.