Monday, January 28, 2013

Garlic Roasted Zucchini

This was a quick, delicious, and very easy side dish.  It's a wonderful way to use zucchini.  I can't wait to try it in summer, when it is in season and super cheap.  After having Garlic Roasted Cauliflower so many times, I was eager to try another roasted veggie side dish.  I used two small zucchini for this recipe, and it was perfect for my husband and I.  (The kids were not interested- little boogers.)
Garlic Roasted Zucchini
adapted from The Gingered Whisk
Serves 2-3

2 Zucchini
Olive Oil
Salt and Pepper
Herbs of choice, optional
2-3 Garlic cloves, sliced
Parmesan Cheese

1.  Preheat oven to 375 F.  Cut zucchini into large coins and then quarter.  Lightly oil a large roasting pan.  Place the zucchini and garlic in the roasting pan, drizzle in a bit of olive oil to coat, sprinkle on some salt and pepper, and optional herbs.

2.  Bake for 20-25 minutes, or until the zucchini is soft and starting to turn golden in a few places.
Spoon the zucchini into a serving bowl and garnish with a little Parmesan cheese.

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Emily said...

This looks delicious! I roasted carrots and green beans last night using the same basic recipe. I think I prefer all of my vegetables roasted now!

What a Dish! said...

I've been wanting to try carrots ever since Cookin mentioned doing them that way, but I still haven't! They sound really good. Will have to try those next.