Roasted Zucchini Recipe
User Reviews
5
Roasted Zucchini Recipe
Description
This recipe for Roasted Zucchini starts by cutting large zucchini into wedges, ensuring a thicker bite reminiscent of a batonnet cut. After slicing, the zucchini is quickly sautéed in hot olive oil until it begins to brown, developing a slightly crisp surface. The zucchini is then seasoned with salt, pepper, and sprinkled with grated Parmesan cheese to add a nutty savoriness.
Finishing the zucchini in a 425°F oven for 3 to 4 minutes softens the vegetable to an al dente texture while allowing the Parmesan to meld with the surface. The combination of sautéing and roasting produces zucchini with a nice contrast between tender inside and slight crust outside. Optional fresh parsley offers a bright garnish.
This side dish pairs well with many meals where you want a vegetable that retains structure without being mushy. It is best eaten soon after cooking to enjoy the optimal texture. Leftovers keep refrigerated for up to three days but do not freeze well. Reheating can be done in a hot oven or by quick pan-searing to restore slight crispness.
Adjustments can be made by adding dry herbs like oregano, thyme, or rosemary during sautéing or incorporating garlic for extra flavor.
Ingredients
- 2 zucchini large
- 3 tablespoons olive oil
- ¼ cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425°.
- Prepare the zucchini by slicing them in half widthwise, then again lengthwise. From there, slice them into wedges. Set them aside on a plate.
- Add the olive oil to a large frying pan or rondeau pot over high heat until it begins to smoke lightly.
- Place the zucchini into the pan and spread them out to cover as much surface area as possible.
- Sauté the zucchini for a total of 3 minutes or until they start to turn brown.
- Season them with salt and pepper and sprinkle on grated parmesan cheese and mix just until coated.
- Finish the zucchini in the oven at 425° for 3 to 4 minutes or until al dente. See above for options on finishing them on the stovetop.
- Serve with more grated parmesan and optional chopped fresh parsley.
Notes
- Eat the roasted zucchini immediately for best texture and flavor, as they do not hold well once cooled.
- Store leftovers covered in the refrigerator up to three days; avoid freezing as it affects texture negatively.
- Reheat by baking in a 400° oven for 3-4 minutes or by quickly re-sautéing to regain crisp edges.
- Incorporate 2 teaspoons of dried herbs such as oregano, basil, thyme, or rosemary in the pan for varied flavor.
- Remove seeds when cutting zucchini into wedges to create batonnet-style slices with consistent texture.
- Add minced garlic or garlic powder during sautéing to enhance aroma and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 4mg | 1% |
| Sodium | 78mg | 3% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 47mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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