Recipe: Roasted zucchini

In the summer time, my absolute favorite thing to eat is zucchini. I could eat it every day. Unfortunately, not one of our children feels the same way and when I set a bowl of it on the table, they all groan, “Zucchini again?!!” They’re not having it which is fine by me. I give them a Flintstone vitamin and then eat their share of zucchini.

My favorite way to eat it is roasted. This is a super simple recipe that takes about 5 minutes in prep time.

I cut the zucchini pretty thin. You can see from the photo above that I was able to cut 5 slices and they were just over half the length of a teaspoon. Some people like them thicker and that is fine, you just need to adjust the cooking time.

Once they’re cut, I throw them in a bowl, drizzle them with olive oil, some Kosher salt, and some ground pepper. If I’m feeling adventurous, I’ll add some Parmesan cheese to the bowl, as well. That’s it! Sometimes I’ll add other spices or seasonings but this is my favorite way.

I lay them down on a foil lined cookie sheet making sure that they aren’t overlapping. There’s no need to coat the pan – the olive oil on the zucchini will prevent them from sticking. Any additional olive oil will make them mushy.

I cook them at 425* for about 25 minutes. Keep an eye on them because it can sometimes be more or sometimes be less. In the above photo you can see that the centers still look a little firm. If you like them like that, take them out early. I like them a little more cooked.