Roasted Zucchini
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5
78 reviews
Excellent
Roasted Zucchini
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Roasted Zucchini features sliced zucchini tossed with olive oil, Italian seasoning, salt, garlic powder, and pepper, then baked until edges turn golden and tender. The dish can be enhanced with fresh lemon juice and a sprinkle of cheese or herbs for added flavor and texture contrast.
Description
This simple side starts by cutting zucchini into half-moon slices, which are coated with olive oil and seasonings like Italian herbs, garlic powder, salt, and freshly ground black pepper. Roasting at a high temperature of about 425°F encourages caramelization on the edges, yielding a sweet, slightly crispy exterior while maintaining a tender interior.
Finishing the cooked zucchini with a squeeze of fresh lemon brightens the flavors and adds acidity. Optional toppings such as crumbled feta, grated Parmesan, or finely chopped fresh herbs provide salty or aromatic elements that complement the vegetables.
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Ingredients
- 1 pound zucchini about 3 medium, cut into 1-inch half-moons
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt sea salt
- ¼ teaspoon garlic powder
- black pepper freshly ground
- lemon for squeezing, wedges
- feta cheese optional, for serving, or grated Parmesan cheese, pecorino cheese, or Vegan Parmesan
- fresh herbs optional, for serving
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss the zucchini with the olive oil, Italian seasoning, salt, garlic powder, and several grinds of pepper. Spread it evenly on the prepared baking sheet and roast for 15 to 20 minutes, or until golden brown around the edges.
- Remove from the oven, transfer to a serving dish, and squeeze with lemon. Sprinkle with cheese and herbs, if desired.
Genuine Reviews
User Reviews
Overall Rating
5
78 reviews
Excellent
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