During the summer, our gardens are filled with more zucchini than we know what to do with. Here is one quick and easy way of preparing zucchini.
I had a variation of this the other night at a friend’s house and was amazed to hear her children exclaim, “Please give me some zucchini. I love zucchini!” Hello? When was the last time you heard that?
Roasted Zucchini with Garlic RecipePrint
- 1 lb zucchini, each cut in half across the middle, then each half quartered lengthwise
- 1 teaspoon fresh minced garlic cloves
- 1 Tbsp olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon Herbes de Provence or dried thyme, or 1 teaspoon of fresh chopped thyme
1 Toss zucchini and garlic with olive oil, spread out onto lined roasting pan: Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Place the zucchini and garlic in a bowl and toss with olive oil.
Spread the zucchini out onto a foil or silicone-lined roasting pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).
2 Roast zucchini until it starts to brown, toss with herbs, salt, pepper: Roast the zucchini for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)
Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.
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