Easy 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. 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.
2. 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.
3. 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.
4. 4Add the zucchini spears to the bowl. Toss gently with your hands to ensure every piece is evenly coated with the spice paste.
5. 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.
6. 6Continue baking for another 10 to 12 minutes until the zucchini is tender and slightly caramelized at the edges.
7. 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

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