Roasted Zucchini Recipes

SIMPLE ROASTED ZUCCHINI

Simple Roasted Zucchini image

Serve this easy roasted zucchini with thyme hot or at room temperature.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

4 medium zucchini (about 2 pounds), unpeeled, cut crosswise into 1/2-inch slices
4 sprigs fresh thyme
2 to 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F.
Lightly toss the zucchini and thyme with 2 tablespoons of the oil (adding the remaining 1 tablespoon oil if needed) and then with some salt and pepper in a medium bowl. Spread the zucchini in a single layer on a baking sheet. Roast until the zucchini is tender and browning around the edges, 10 to 13 minutes. Remove from the oven and transfer to a plate. Season with salt and pepper. Serve right away or at room temperature.

PARMESAN ROASTED ZUCCHINI

Parmesan Roasted Zucchini image

Provided by Ina Garten

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

6 medium zucchini (2 1/2 to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley leaves
2 tablespoons julienned fresh basil leaves
1/2 cup freshly grated Italian Parmesan cheese
3/4 cup panko (Japanese bread flakes)

Steps:

Preheat the oven to 425 degrees F.
Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

ROASTED ZUCCHINI

Roasted Zucchini image

This is the simplest of side dishes, endlessly customizable. Try it when you have an abundance of zucchini in the garden.

Provided by LauraF

Categories Side Dish Vegetables Squash Zucchini

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

1 pound zucchini, cut into 2-inch strips
1 ½ tablespoons grapeseed oil
1 pinch salt and ground black pepper to taste
1 pinch garlic powder
1 pinch cayenne pepper
1 serving cooking spray
½ lemon
1 tablespoon chopped fresh parsley
1 pinch sea salt flakes to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.

Nutrition Facts : Calories 131 calories, Carbohydrate 8.8 g, Fat 10.6 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 263.4 mg, Sugar 4.3 g

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