Kitts Oven Roasted Zucchini Recipes

NAT'S OVEN BAKED ZUCCHINI STICKS

Steps:

• Preheat oven to 450 F.
• Spray large baking sheet with oil cooking spray.
• Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
• Toss zucchini in a bowl with the olive oil.
• Mix dry ingredients in a plastic bag.
• Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
• Bake 20 minutes.
• Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
• Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.

KITT'S OVEN-ROASTED ZUCCHINI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place zucchini in a non-stick baking dish. Drizzle olive oil over zucchini; add bread crumbs, Parmesan cheese, garlic, salt, and pepper and mix well.
• Bake in the preheated oven, stirring every 10 to 15 minutes, until zucchini is tender and cheese is melted, about 40 minutes.

OVEN ROASTED ZUCCHINI NOODLES - ZOODLES

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees F.
• Use chef's knife to trim off ends of zucchini. Use spiralizer to cut zucchini into 1/8-inch-thick noodles. On cutting board, pull noodles straight and use kitchen shears to cut them into 12-inch lengths.
• Transfer noodles to rimmed baking sheet. Drizzle with oil and sprinkle with garlic, salt, and pepper. Toss noodles with your hands to combine and spread them into even layer.
• Place baking sheet in oven and roast until zucchini is just softened, about 20 minutes.
• Use oven mitts to remove baking sheet from oven and place on cooling rack. Use tongs to transfer zucchini to serving platter. Sprinkle cheese and basil over zucchini and drizzle with extra oil. Serve.

OVEN-ROASTED ZUCCHINI

Steps:

• Make the pesto
• In a food processor, combine the collards, peanuts, miso, and garlic and blend until it forms a chunky paste. While the food processor is running, slowly pour in the olive oil through the feed tube, adding more if needed to reach your desired consistency. Season with salt, pepper, and additional lemon juice to taste. Set aside.
• Make the zucchini
• Preheat the oven to 450°F. Line a baking sheet with parchment paper. In a large bowl, toss the zucchini with the olive oil and salt, then spread the zucchini over the baking sheet in one even layer. Roast until the zucchini is brown around the edges, 18 to 20 minutes. To serve, transfer the zucchini to a bowl and give it a few turns of pepper. Next, drop in a few heaping dollops of pesto so that people can scoop as much as they'd like when serving themselves, adding more pesto to the bowl as needed. Pile the peanuts in a small serving bowl and present alongside the zucchini.
• For any leftover pesto, pour a thin layer of olive oil over it, cover, and refrigerate for up to 1 week.