Roasted Zucchini Recipe
These delicious roasted zucchini are golden brown and finished with freshly grated parmesan cheese for the ultimate veggie side dish.
Ingredients
- 2 large zucchini
- 3 tablespoons olive oil
- ¼ cup grated parmesan cheese
- sea salt and 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
Make-Ahead: These are meant to be eaten as soon as they are done.
How to Store: Cover and keep the roasted zucchini in the refrigerator for up to 3 days. These will not freeze well.
How to Reheat: Add the desired number of zucchini to a sheet tray lined with parchment paper and bake in the oven at 400° for 3 to 4 minutes or until hot. You can also re-sear them.
You can also add dry herbs such as 2 teaspoons of oregano, basil, thyme, or rosemary to the zucchini when pan-roasting them.
A batonnet is a thick slice, much like a French fry. To achieve this, slice out the seeds after cutting them into wedges.
For additional flavor, add some finely minced garlic or garlic powder while sauteing.
Nutrition
Calories: 91kcalCarbohydrates: 3gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 4mgSodium: 78mgPotassium: 178mgFiber: 1gSugar: 2gVitamin A: 167IUVitamin C: 12mgCalcium: 47mgIron: 0.3mg