Roasted zucchini is a very healthy, quick and budget friendly side dish that compliments many entrees. This recipe is extremely simple to make. If you’re new to roasting vegetable this is a good place to start.
I think often times zucchini is a vegetable that gets overlooked. Rarely is it a solo vegetable served with a meal. When you roast it in the oven, it brings out its natural delicious flavors.
This recipe is extremely simple to make. If you’re new to roasting vegetable this is a good place to start.
Preparing the Vegetable
Preparing the zucchini is quite simple. I wash it and using a good vegetable knife, I will trim both ends off. Then I slice it in half the long way and slice the two hales into the 1/4-inch-thick pieces. You’ll want to slice them the same thickness. This will help the pieces roast evenly.
Roasting
Roasting is done at a high heat for a shorter amount of time and uncovered. You do not want any additional moisture. Then it is steaming or baking the vegetables, not roasting them. Roasting vegetables brings out much different flavors than what you get when you steam, fry or bake vegetables. I will roast them in olive oil and simply add salt and pepper. Once in a while I will add a small amount of butter and some herbs or garlic too.
If you try this Roasted Zucchini recipe or cooking method let me know. Please give this recipe rating.
Happy Cooking!
Roasted Zucchini
Equipment
- 1 Baking sheet
- 1 Spatula
- 1 Tongs
Ingredients
- 2 tbsp Olive oil
- 3 medium Zucchini
- 1 dash Salt
- 1 dash Pepper
Instructions
- Slice the zucchini into rounds about 1/4 inch thick. The slices should be a consistent thickness for even cooking.
- Preheat oven to 425 degrees.
- Put olive oil in baking pan and heat up in the preheating oven.
- Once the oil is heated up add the zucchini. Toss lightly to coat with the oil. Season with salt and pepper to taste.
- Bake uncovered for 10 minutes. Remove from the oven, flip, and bake another 5 minutes or until they are fork-tender.
- Serve immediately.
