Asparagus with Zucchini Rings

Holly Clegg
  • Yield: 10 servings


1medium zucchini
1pound asparagus, trimmed discarding ends
1 to 2tablespoons olive oil
-- Salt and pepper to taste


  1. Preheat oven 400F. Coat foil lined baking sheet with nonstick cooking spray. 
  2. Cut zucchini into 1/4-inch diagonal slices and hollow out hole in center of each slice, leaving an edge (like napkin ring). Place about 3 asparagus, depending on size through hole, and lay on baking sheet.
  3. Drizzle with olive oil and season to taste. Roast 25 to 30 minutes or until tender and browned.
  4. Makes 10 bundles.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info *per serving

  • Calories 50
  • Fat 3g
  • Saturated Fat 0g
  • Cholesterol 5g
  • Sodium 4mg
  • Carbohydrate 5g
  • Fiber 2g
  • Sugars 3g
  • Protein 2g