Roasted Zucchini


I always used to steam zucchini, but I've since learned that roasting zucchini brings out its delicious flavor, and it couldn't be easier. I used equal amounts of yellow and green zucchini because they look and taste great together.

Preheat oven to 400°

1 yellow zucchini
1 green zucchini
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Wash and dry the zucchini, then cut into 1/2" round slices.

Pile the slices onto a baking sheet, drizzle with olive oil, then sprinkle with salt and pepper.

Using your hands, gently toss the zucchini slices coating them with the oil and seasonings.

Arrange the zucchini in a single layer on a large baking sheet.

Place the baking sheet into the oven and roast for 10 to 12 minutes on one side. Remove from oven, gently turn each slice over and continue to cook for an additional 6 to 8 minutes, or until lightly golden.

Remove from the oven and serve immediately.

Refrigerate any leftovers and enjoy within five days.

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