These delectable nibbles will remind guests of the fried zucchini or stuffed zucchini blossoms often found at Italian feasts. Roasted, they are more healthful and every bit as good.

NOTE: This recipe is part of an entire South Beach Diet party plan -- Hors d'Oeuvres Party for a Crowd (click link for party plan and many more recipes).

Makes 10 (3-piece) Servings
Prep Time: 10 minutes
Cook Time: 20 minutes

Preheat oven to 450°F. Line a baking sheet with parchment paper or foil.

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 baking sheet, with a flesh side facing down. Roast until just softened and golden, turning so other flesh side is up halfway through, about 15 minutes.

Carefully turn pieces skin side down. Sprinkle evenly with cheese and continue Roasting until cheese has melted, about 2 minutes. Serve warm.

Make-Ahead: zucchini can be cut up to 1 day ahead and refrigerated in a covered container until ready to use.

Nutrition Per Serving : 35 calories, 2.5 g fat, 0.5 g saturated fat, 2 g protein, 2 g carbohydrate, 0 g fiber, 70 mg sodium.