Roasted zucchini recipe, fresh zucchini, cut lengthwise, oven-roasted with olive oil, garlic, black pepper, and Herbes de Provence.
- 1 lb zucchini, each cut lengthwise twice, and then cut in half across the middle
- 1 Tbsp fresh minced garlic clove
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 1 teaspoon Herbes de Provence
Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Align the zucchini pieces on a cookie sheet, skin down. Mix the garlic in with the oil in a small bowl. Spoon or brush garlic oil over all of the zucchini pieces. Place in heated oven on the top rack. Set the timer for 5 minutes and check to see if the zucchini is beginning to brown at the end of 5 minutes. If not, continue to add 2 or 3 minutes at a time until the zucchini begins to brown. Once it begins to brown, remove from oven and place in a bowl. Mix in Herbes de Provence. Add salt and pepper to taste.