Roasted Zucchini with Garlic Recipe
Filed under Quick, Seasonal Favorites: Summer, Side Dish, Vegetable, Vegetarian, Wheat-free
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Often this time of year, our gardens are filled with more zucchini than we know what to do with. Here is one quick and easy way of preparing zucchini. I had a variation of this the other night at my friend Suzanne's house and was amazed to hear her children exclaim, "Please give me some zucchini. I love zucchini!" Hello? When was the last time you heard that?
Roasted Zucchini with Garlic Recipe
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Ingredients
1 lb zucchini, each cut lengthwise twice, and then cut in half across the middle
1 Tbsp fresh minced garlic clove
1/4 cup olive oil
Salt and freshly ground black pepper
1 teaspoon Herbes de Provence
Method
Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Align the zucchini pieces on a cookie sheet, skin down. Mix the garlic in with the oil in a small bowl. Spoon or brush garlic oil over all of the zucchini pieces. Place in heated oven on the top rack. Set the timer for 5 minutes and check to see if the zucchini is beginning to brown at the end of 5 minutes. If not, continue to add 2 or 3 minutes at a time until the zucchini begins to brown. Once it begins to brown, remove one piece and test for doneness. The zucchini should be cooked, but not mushy. Remove from oven and place in a bowl. Mix in Herbes de Provence. Add salt and pepper to taste.
Serves 4-6.
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Posted by Elise on Aug 8, 2005 and indexed Zucchini
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yum! i've been roasting zucchini with potatoes, sweet potatoes, onions, garlic and rosemary. so delicious! haven't heard of herbes de provence. what's in it?