Thursday, July 14, 2011

Roasted Zucchini

Yes, folks do get impatient with the productive urgency of zucchini. If you're starting to eye backseats of cars to release your zucchini surplus, or if you are surprised by a gift from a zucchini philanthropist in your backseat, try roasting some zucchini slices. It's a tasty way to dispatch a pile of zucchini and at the same time transform this under-appreciated vegetable into a compelling and richly flavored side dish or snack. Guaranteed - the plate will be clean!

To roast zucchini: Slice into medium-width rounds. Toss with a good oil and add salt and pepper to taste. Other herbs may be sprinkled on: dried or chopped fresh basil, oregano, garlic - experiment!

Arrange the slices on cookie trays and roast at 400 degrees for 20-30 minutes. Turn the slices at about the ten minute mark - just mix them up with a spatula, turning as many as you can; you don't have to painstakingly flip each one. Slices are done when soft and nicely browned.

1 comment:

  1. I sliced up some onion and some of those new tomatoes I got in my box this week. Mixed all with the ingredients from the recipe, baked it as directed and topped it with graded parmesan after I dished it out onto the plates. Delicious summer meal!