Roasted Zucchini
User Reviews
5
Roasted Zucchini
Description
Roasted Zucchini begins by halving and carefully scoring the flesh to increase surface area for seasoning penetration and moisture release. Salting the cut surfaces and letting the zucchini rest draws water out, which is then patted dry to prevent sogginess during cooking. Heating ghee in a cast-iron or oven-safe skillet, the zucchini is placed flesh-side down to brown on the stovetop, enhancing color and flavor.
Seasoned with black pepper, garlic powder, and dried thyme, the zucchini is then roasted in a 450°F oven to finish cooking thoroughly. Depending on size, roasting time ranges between 15 and 20 minutes, ensuring a tender interior while maintaining a slightly crisp, caramelized exterior. This multi-step cooking approach develops texture and flavor beyond a straightforward roast.
The roasted zucchini can be served warm or cold, making it suitable as a side dish, antipasti, or addition to salads. It keeps well refrigerated for up to four days and can be reheated gently. Given its particular preparation, freezing is not recommended to preserve texture quality.
Salting the zucchini beforehand is crucial to reduce water content and promote browning. Adjust roasting times based on zucchini size and oven differences to prevent undercooking or overbaking. The recipe assumes roughly half the applied salt remains after drying, providing balanced seasoning without excess saltiness.
Ingredients
- 3 medium zucchini unpeeled, ends trimmed
- 1 teaspoon kosher salt
- 1 tablespoon ghee
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon thyme dried
Instructions
- Cut each zucchini in half lengthwise. Make shallow cuts in a crosshatch pattern on the flesh side. Sprinkle 1 teaspoon of kosher salt over the flesh and let it rest for 15 minutes. The salt will draw water out. The crosshatch pattern helps the salt penetrate the zucchini.
- After 15 minutes, the zucchini will have visible water droplets on its surface. Pat it dry using paper towels.
- Preheat the oven to 450°F.
- Heat the ghee over medium-high heat in a large, 12-inch, oven-safe skillet. I use a cast-iron skillet. Place the zucchini in the skillet in a single layer, flesh side down.
- Cook the zucchini for about 5 minutes, until the bottom is browned. If the pan becomes too hot (as is sometimes the case with a cast-iron skillet or if you use an electric stove), reduce the heat to medium.
- Turn the heat off. Flip the zucchini and sprinkle it with black pepper, garlic powder, and dried thyme.
- Transfer the skillet to the preheated oven. Roast the zucchini for about 15-20 minutes, until tender.
- Serve immediately.
Notes
- Scoring and salting zucchini flesh is essential to draw out moisture and prevent sogginess during roasting.
- Patting dry after salting removes surface water but allows enough salt inside for seasoning without adding extra salt later.
- Adjust roasting time between 15-20 minutes based on zucchini size to ensure tenderness and browning.
- Store leftovers in an airtight container in the refrigerator for up to four days; best served cold or reheated gently at 50% microwave power.
- Freezing leftovers is not recommended as it can degrade texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Serving | 1zucchini | |
| Calories | 80kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Sodium | 404mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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