In celebration of ‘National Sneak Zucchini onto Your Neighbor’s Porch’ day (I kid you not), I made roasted zucchini. I actually wish someone would sneak some onto my porch, because I can’t get enough of the stuff (and don’t seem to be able to grow it).
Roasted zucchini is so simple to make, yet it may never have occurred to you to do it. It’s a great, quick side vegetable that goes well with so many dishes, that I end up making it once or twice a week.
Roasted Zucchini Recipe
- Heat oven to 420 degrees F (that’s 215 C for those of you with cookers).
- Remove stem and flower ends of each zucchini, cut in half, and slice into thin planks. (Move slowly with the knife because you want these as consistently sized as possible.)
- Arrange zucchini on baking pan coated or sprayed with oil and sprinkle with pepper and salt, if you like. (If you’re not going to bake them immediately, don’t salt them yet, because it will suck the moisture out of them until they go into the oven.)
- Bake for 15 minutes, flip (at which time the bottom should have browned) and bake another 15 minutes.
That’s it! Super easy! It barely takes 5 minutes to get it into the oven, so you’ll have time to prepare whatever else you’re having.