Kitts Oven Roasted Zucchini Recipes

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ROASTED ZUCCHINI



Roasted Zucchini image

How to make the best easy roasted zucchini! Topped with Parmesan and Italian seasoning, this delicious zucchini is never soggy and goes with so many dishes.

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 30m

Number Of Ingredients 8

4 small zucchini (ends trimmed, quartered lengthwise)
1/3 cup freshly grated Parmesan
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh herbs (such as parsley, basil, dill, or a mix (optional))

Steps:

  • Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.
  • In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.
  • Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.
  • Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don't walk away! The second you stop watching the cheese, it will decide to burn.
  • Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 77 kcal, Carbohydrate 5 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 293 mg, Fiber 1 g, Sugar 3 g

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

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.

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