Cinnamon Maple Glazed Zucchini And Nut Medley
A warm, sweet, and savory side dish featuring tender roasted zucchini tossed with crunchy walnuts and pecans in a rich maple-cinnamon glaze.
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Ingredients
- 3 pieces Medium zucchini, sliced into half-moons
- 3 tablespoons Pure maple syrup
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Ground cinnamon
- 1/2 cup Walnut halves
- 1/2 cup Pecan halves
- 1 tablespoon Brown sugar(optional)
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Sea salt
- 1 tablespoon Olive oil
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
In a small bowl, whisk together the melted butter, maple syrup, cinnamon, vanilla extract, and sea salt to create the glaze.
- 3
Place the sliced zucchini in a large mixing bowl and toss with olive oil and a pinch of salt to lightly coat.
- 4
Spread the zucchini in a single layer on the prepared baking sheet and roast for 10 minutes.
- 5
Remove the tray from the oven and add the walnuts and pecans, spreading them evenly among the zucchini.
- 6
Drizzle the maple cinnamon glaze over the zucchini and nut mixture, tossing gently with a spatula to ensure even coating.
- 7
Return the tray to the oven and roast for an additional 8-10 minutes until the glaze is bubbling and the nuts are toasted.
- 8
Remove from the oven and let sit for 2 minutes before serving to allow the glaze to thicken and adhere to the medley.
Nutrition per Serving
245
Calories
4g
Protein
18g
Carbs
19g
Fat
4g
Fiber
12g
Sugar
155mg
Sodium
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