Parmesan Zucchini Sticks

Ingredients:

• 2 medium zucchini (about 1 pound)
• 1 tbsp extra-virgin olive oil
• 1/4 tsp dried thyme
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• pinch red pepper flakes
• 1/3 cup freshly grated Parmesan cheese

Makes 10 (3-piece) Servings

1. Heat oven to 450 F. Line a baking sheet with parchment paper or foil.
2. Cut  zucchini lengthwise into quarters, then cut into 2-inch-long sticks. Combine zucchini, oil, thyme, salt, black pepper and pepper flakes in a medium bowl and toss to coat. Transfer zucchini sticks to a baking sheet, with a flesh side facing down. Roast until just softened and golden, turning to other flesh side is up halfway through, about 15 minutes.
3. Carefully turn pieces skin side down. Sprinkle evenly with cheese and continue roasting until cheese has melted, about 2 minutes. Serve warm.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I have now come to love zucchini whether it's grilled or oven-roasted. I also love Parmesean cheese on almost anything that Parmesean cheese and zucchini go so well together. These vegetable sticks were heavenly delicous. I made these sticks as a side dish to the South Beach version of Chicken Parmesean and they went so well together. I would highly recommend this side dish along with any Italian protien dish because it adds color, fills you up and is good for you.