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.
ROASTED ZUCCHINI
Recipe by My Stained Apron
Zucchini
olive oil
garlic powder
salt
pepper
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.
Ingredients
- Zucchini
- olive oil
- garlic powder
- salt
- pepper
- Italian seasoning
Instructions
- 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.
