Roasted Zucchini
User Reviews
5
Roasted Zucchini
Description
This recipe calls for cutting zucchini into uniform quarters and smaller pieces to ensure even cooking. A mixture of olive oil infused with minced garlic, Italian seasoning, salt, and pepper coats the zucchini before roasting. Baking on an oven-safe rack set atop a baking sheet allows air circulation to prevent the zucchini from steaming and becoming mushy. The zucchini roasts at 400°F for about 20 minutes until softened and beginning to brown.
After roasting, the zucchini is topped with freshly grated Parmesan cheese and chopped parsley for added savory notes and freshness. The garlic oil imparts a robust flavor that complements the mildly sweet zucchini. Using two baking racks or batches prevents overcrowding and promotes browning.
This roasted zucchini makes a versatile side dish suitable for pairing with various main courses or as a warm vegetable addition to meals. Properly roasting at high temperature keeps the texture pleasant and flavorful.
To avoid a mushy texture, do not let zucchini sit in the oil for long before roasting. Ensure even cutting sizes for uniform cooking and monitor oven doneness carefully. Making the garlic-infused oil ahead and letting it rest enhances taste.
Baking zucchini on a rack improves air circulation, preventing sogginess.Arrange zucchini in a single layer without overcrowding; use multiple racks or batches if needed.Do not let zucchini soak too long in oil to avoid mushy texture.Maintain oven temperature at 400°F for optimal roasting results.Prepare garlic-infused oil ahead, letting it rest 15 minutes to develop flavor.Cut zucchini pieces uniformly to ensure even cooking and check regularly for doneness.
Ingredients
- 4 zucchini or 2 large, small
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 teaspoon Italian herb seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons Parmesan Cheese use vegetarian or vegan parmesan if required, freshly grated
- 2 tablespoons parsley or other herbs, chopped
Instructions
- Preheat the oven to 400 degrees F / 200 degrees C. Place an oven-safe cooling rack onto a baking sheet.(Tip: if necessary, you can place the zucchini directly onto a baking sheet lined with baking paper or foil, but it might get a little bit soggy.)
- First, prepare the garlic oil. Mince the garlic, then stir it into the oil along with the Italian herbs, salt and pepper. Set aside.
- Meanwhile, wash the zucchini, trim and discard the ends, then cut them in quarters lengthways. Then cut the long spears into 2 or 3 pieces.
- Put the zucchini into a large mixing bowl and drizzle with the infused oil. Gently toss it all to coat.
- Place the zucchini onto the rack over the baking sheet. Don’t overcrowd them and use two baking sheets with racks, if necessary.
- Bake the zucchini in the oven until it turns softer and begins to brown - about 20 minutes.
- Sprinkle with the parmesan and parsley and serve warm.
Notes
- Place zucchini on a baking rack for airflow to avoid sogginess.
- Do not overcrowd the zucchini; use multiple racks or roast in batches.
- Avoid soaking zucchini in oil for too long to prevent mushiness.
- Keep oven at 400°F for best roasting results.
- Allow garlic oil to infuse for 15+ minutes before use.
- Cut zucchini evenly for uniform cooking and test for softness regularly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 246mg | 10% |
| Potassium | 424mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 31mg | 34% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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