Ingredients:

  • 3 medium zucchini (approx. 1.5 lbs / 680g)
  • 1 medium yellow onion, sliced into wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper to prevent sticking.
  2. Cut the zucchini into spears by halving them lengthwise and then halving them again.
  3. In a large mixing bowl, toss the zucchini spears with chili powder, smoked paprika, garlic powder, kosher salt, black pepper, and cayenne pepper.
  4. Drizzle the olive oil over the seasoned zucchini and stir until every piece is evenly coated.
  5. Spread the zucchini and sliced onions on the prepared baking sheet, ensuring no two pieces are touching to avoid steaming.
  6. Roast for 10 minutes, flip the pieces with tongs, and roast for another 10 minutes until the edges are charred and the zucchini is tender.