Sriracha Lime Roasted Zucchini

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When your early flight is cancelled at Tri State Airport, what do you do? Drive to Yeager Airport and keep smiling. I’m heading to Key West for a few days so I won’t be “feeding Ger Sasser” or anyone else but I have plenty to catch up on this blog whenever I have a few minutes.

I’m sitting here appreciating Summer things, like vacations and travel snags. Another great summer thing is zucchini. I love this vegetable – delicious, versatile, and nutritious. Here’s a trendy way to make it very special.

I washed and cut up 4 organic zucchini. I melted a heaping TBSP of coconut oil and rubbed the zucchini pieces and the pan with the coconut oil.

I spread them out evenly on the pan.

I liberally sprinkled them with Sriracha Lime Salt from Salt Traders. (I’ve tried a LOT of different salts in my 57 years and this one is worth every penny. It’s complex and deeply delicious.)

I added freshly ground black pepper and smoked paprika.

I roasted them in a 425 degree oven for 20 minutes.

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