Katie
I love any vegetable that’s roasted; the oven just brings out the best flavors. So when I saw this recipe for roasted zucchini, I knew I had to try it. It’s a quick recipe to pull together, and the oven will warm your house and fill it with a wonderful aroma as the zucchini cooks. Remember to click the read more link to get the printable version of the recipe!
Start by preheating your oven to 375°…
- Cover a baking sheet with aluminum foil.
- Chop up the 2 zucchini and spread them out on the baking sheet.
- Thinly slice 4 cloves of garlic.
- Add the garlic to the baking sheet.
- Chop up about 2 tablespoons of fresh rosemary.
- Sprinkle the rosemary over the zucchini.
- Season the zucchini with s&p. (Be generous!)
- Drizzle some EVOO over the zucchini.
- Toss to combine everything. (Make sure the zucchini is in a single layer on the baking dish.)
- Bake until golden brown, shaking the baking sheet at least once. (I’d say it took about 22 minutes.)
Remove from the oven and plate.
Sprinkle some shredded Parmesan cheese over each plate.
Enjoy!
One Year Ago: Shepard’s Pie
Two Years Ago: Fettuccine with Turkey Ragu
Garlic Roasted Zucchini (Serves 4)
INGREDIENTS:
- 2 large zucchini
- 4 cloves garlic
- 2 tablespoons fresh rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons extra virgin olive oil
- ½ cup shredded Parmesan cheese
DIRECTIONS:
- Preheat your oven to 375°.
- Cover a baking sheet with aluminum foil.
- Chop the zucchini into bite-sized chunks.
- Spread the zucchini out on the baking sheet.
- Thinly slice the garlic.
- Add the garlic to the baking sheet.
- Chop up the rosemary.
- Sprinkle the rosemary over the zucchini.
- Season the zucchini with the salt and pepper.
- Drizzle the olive oil over the zucchini.
- Mix well to combine. (Make sure the zucchini is in a single layer on the baking sheet!)
- Bake for about 22 minutes, until golden brown. (Shake the pan every now and then to move the zucchini around.)
- Remove from the oven and sprinkle the Parmesan on top.
- Serve immediately!
