Roasted Harissa Zucchini Spears

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

1. 1Set aside the zucchini stem roots for another use.
2. 2Position 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.
3. 3Trim the ends off the zucchini.
4. 4Slice each zucchini in half crosswise. If using a large zucchini, slice it crosswise into three equal sections.
5. 5Slice each section in half lengthwise, then cut them into spears measuring about 3/4 to 1 inch wide.
6. 6Grate the zest from the lime into a large bowl. Slice the lime in half and squeeze the juice into the same bowl.
7. 7Whisk the sweet paprika, ground cumin, ground coriander, smoked paprika, garlic powder, salt, black pepper, and olive oil into the lime mixture.
8. 8Place the zucchini spears into the bowl. Toss gently with your hands to ensure every piece is evenly coated with the spice paste.
9. 9Arrange 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.
10. 10Continue baking for another 10 to 12 minutes until the zucchini reaches your desired level of tenderness.
11. 11Allow the spears to cool for 5 to 10 minutes. Move them to a serving dish, garnish with the chopped mint and chives, and serve right away.
12. 12Cook the spears on an outdoor grill, in a toaster oven, or in an air fryer as an alternative to oven roasting.
13. 13Check the spears after five minutes of alternative cooking, and continue monitoring every few minutes until tender.

Nutrition

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