Roasted Zucchini
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5.0
18 reviews
Excellent
Roasted Zucchini
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This Roasted Zucchini with parmesan recipe will show you exactly how to bake it in the oven to make it crispy on the outside and not soggy!
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Ingredients
- 4 small zucchini or 2 large
- 2 tablespoons extra virgin olive oil
- 2 cloves of garlic minced
- 1 teaspoon Italian herb seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons freshly grated parmesan use vegetarian or vegan parmesan if required
- 2 tablespoons chopped parsley or other herbs
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
- Because zucchini has high water content, you’ll want to make sure you bake them on top of a baking rack so that the air circulates on the bottom and doesn’t cause the zucchini to steam and become soggy.
- Make sure you are putting the seasoned zucchini in a single layer to prevent them from steaming.
- You can use two baking sheets or roast them in batches.
- When seasoning the zucchini, make sure they don’t stay in the oil too long as they could absorb too much oil which can make for a mushy texture.
- Do not put the oven below 400F for optimal roasting.
- For the best-flavored homemade garlic oil, let it sit for 15 minutes or longer so the flavors develop together properly.
- How long to bake zucchini depends on the size you cut them. Make sure they are all cut the same size for even cooking and check the oven regularly for doneness.
Nutrition Information
Show Details
Calories
79kcal
(4%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
246mg
(10%)
Potassium
424mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
449IU
(9%)
Vitamin C
31mg
(34%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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