Roasted Zucchini
Diane had a post the other day that included some delicious sounding zucchini, so I thought I would give it a try. Zucchini is not my favorite vegetable (or fruit), unless it is deep friend and dipped in ranch dressing, but when the zucchini are small and it’s not overcooked, it can be really nice. So I decided to try her recipe, which we ate with chicken (Maya had leftover pasta).
Roasted Zucchini
Ingredients
- 4 small zucchini
- Olive Oil
- Kosher Salt
- Garlic Powder
- Smoked Paprika
- Dried Oregano
- Fresh Basil
- Parmesan Cheese
Directions
Preheat oven to 375 F. This is my default roasting veggie temp, it works for me.
Slice zucchini into rounds, then toss with remaining ingredients down to oregano. Roast for 10-15 minutes until almost tender. Sprinkle with grated Parmesan cheese and finely diced basil, roast for 5 more minutes until tender.
This dish was delicious, if you like zucchini at all, you should give it a try.
23 Comments
Elisabeth
I looooove roasted zucchini. The key with zucchini (for me) is to not overcook it. It’s such a neutral flavour but I always feel so healthy while eating it.
J
I hate overcooked zucchini, you are right about that being key!
Birchie
Yum! I usually pan fry zucchini but there really is no wrong way to make it.
J
I like pan fried zucchini too, as long as they’re small and not overcooked.
Jenny
Hmm! Zuchini is also not my favorite vegetable- but you can’t really go wrong with roasting anything. And I like smoked paprika. Maybe I’ll try this (minus the parmeson) and add it to my dinner salad.
J
Is there a vegan substitute for Parmesan that is good? I really liked the addition.
AC
We came across an appealing air fryer recipe but then lost track of it before we used it. ?
J
Oh, this might be good in an air fryer too. I’ve never used one.
Sarah
I don;t like zucchini, but I DO love just about any other roasted veggie sin the world. Ben likes zucchini, though, so I will make this for him 🙂
J
In my opinion, the cheese and the basil make the dish. And getting small zucchini. And not overcooking it, which makes it bitter sometimes.
Margaret
I love zucchini in every way and this recipe would be one of my favorites! Yum. As my late mom used to say, they do need to be small. (or they’re mostly water and seeds)
J
Exactly!
Allison McCaskill
I used to really dislike zucchini, so I often forget to even consider it now. I do like it roasted or grilled – I think I do overcook it, because I think that will make it crispier, but I see now that is probably a mistake. 375 is also my default vegetable roasting temp – it used to be 400, and then I realized it kept burning and that I actually had the power to help that stop happening.
J
Yeah, I don’t like soggy or bitter zucchini, crisp is perfect. Sometimes hard to manage!
Ann
Oh, I love zucchini. But my grandmother (an amazing Italian cook) would never let us buy any zucchini bigger than those…said the flavor is just not as good in the big ones. And flavor was everything to her!
I’ll be making ratatouile this weekend…with eggplant and zucchini and pototoes and tomatoes..YUM!
J
I love ratatouille, what time shall I arrive?
PocoBrat
Nicole needs to see this! Also, I saw an Italian travel show once where a heritage restaurant’s signature dish was pasta with roasted zucchini on top… young Maya was on to something!
J
Oh, that sounds really good!
Nicole MacPherson
Oh I love roasted zucchini! It’s so delicious. I used to make a lasagne with roasted zucchini and tomatoes, it was delicious!
J
I had a sample of zucchini lasagna recently where they used zucchini instead of noodles, and it was amazing. I wish my family liked lasagna! (Actually, I wish my husband could eat that much cheese)
San
I am a big fan of zucchini, probably one of my favorite vegetables, but yes, it’s key to prepare it the right way (roasted and not overcooked is perfect!).
J
San, have you tried adding Parmesan and basil? So good!
StephLove
I made something very similar to this last week and Beth raved. She said it was the way her mom used to make it.