?

Log in

No account? Create an account
bread

fitfool

FitFool

Adventures in the Kitchen and on the Road


Previous Entry Share Flag Next Entry
bread
fitfool

Roasted Zucchini with Garlic

I've had lots of good luck with recipes from SimplyRecipes.com. Here's a quick and easy one for zucchini. I just tossed the zucchini pieces with the garlic and olive oil, and then lined the zucchini slices up on the baking sheet with the skin side down. Needed to cook a little over 10 minutes at 450F. Very tasty and smells great. Served it up as a side dish with Rosemary Lemon Garlic Chicken Wings. Oh and I'm tagging this one gluten-free. If I'm wrong about that, let me know.


small photo of Roasted Zucchini with Garlic




Roasted Zucchini with Garlic Recipe

INGREDIENTS
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 [I used a mix of basil, oregano, thyme, and tarragon]


  1. Preheat oven to 450°F.

  2. Toss zucchini with garlic and olive oil in a mixing bowl.

  3. Place the zucchini pieces on a baking sheet, skin side down.

  4. 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.

  5. Mix in Herbes de Provence. Add salt and pepper to taste.


Serves 4-6.


bigger photo of Roasted Zucchini with Garlic


Recipe from: http://simplyrecipes.com/recipes/roasted_zucchini_with_garlic/
Cross-posted to vegrecipes: http://vegrecipes.livejournal.com/1725323.html


  • 1
I am eating sauteed summer squash with garlic for breakfast. Thanks for all the zucchini recipes -- it's that time of year!

I've been eating lots of zucchini lately for all 3 meals of the day. Sometimes, it's zucchini in multiple dishes in a single meal. I love the bounty during this part of the year.

Hmm, I'll have to try this, thanks! I bought a zucchini yesterday and steamed the whole thing, which was fine (I do love my food steamer) but roasting things is GREAT too. And next year I will have to plant zucchini since I keep reading about how prolific it is. :)

In my parents' backyard garden, I remember the year we planted just 2 zucchini plants. This was a big backyard garden shared with one of our neighbors since they had plowed up part of both of our yards. Anyhow, just 2 zucchini plants, two families, right? Those two plants produced enough zucchini to keep both families supplied with enough zucchini to include it in all the bags of vegetables we tried to give away to everyone we knew to help eat the extra food :)

(Deleted comment)
I hope you like the zucchini recipe. I don't know much about food over in Hawaii. I picture lots of fresh fruit.

  • 1