Roasted Zucchini

Well, it’s that time, isn’t it? Those of us who plant zucchini have it taking over our gardens and scratching our heads, asking “Did I really plant that much?”
I love to get creative finding ways to use it, and of course roasting came to mind, my favorite cooking technique.  I really loved the results, it cooked the zucchini quickly, keeping some of the crunch and really increased the flavors in my opinion.  And next time, I’m thinking of adding a little lemon zest, one of my favorite ingredients.
Recipe by My Stained Apron
olive oil
garlic powder
Italian seasoning
Cut zucchini in half lengthwise, then in 1/2″ slices.
Spread out on rimmed baking sheet.
Drizzle with olive oil, sprinkle with seasonings.
Toss to coat.
Roast at 425 degrees for about 12-15 minutes.
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