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.)
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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2 comments:
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!
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.
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