ROASTED ZUCCHINI
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
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
OVEN ROASTED ZA'ATAR ZUCCHINI
Steps:
- Preheat oven to 400°
- Line a baking sheet with parchment or spray baking sheet with oil. Set aside.
- Chop zucchini into large dice about 1/2 inch sizes
- Place zucchini in bowl.
- Add Za'atar spice blend.
- Add extra virgin olive oil.
- Toss well and until everything is coated. You can adjust both Za'atar and olive oil.
- If you spice blend does not contain salt, add a good pinch. Toss evenly.
- Place on baking sheet and roast for about 10 minutes.
- Carefully take baking sheet out of the oven and toss zucchini so they roast evenly.
- Place back in the oven for another 10 minutes.
- Zucchini is done when tender and slightly roasted on edges.
- Serve with your favorite protein or combine in bowl or salad as you wish.
Nutrition Facts : Calories 31 kcal, ServingSize 1 serving
HOW TO ROAST ZUCCHINI: OVEN ROASTED ZUCCHINI RECIPE
This EASY oven roasted zucchini recipe makes a quick, healthy side dish! Learn how to roast zucchini in the oven with just 4 ingredients and 25 minutes.
Provided by Maya | Wholesome Yum
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper, if desired.
- Cut off the ends of the zucchini and then cut each one across in half, making 2 shorter cylinder-shaped pieces. Cut each piece lengthwise 4 times, making 8 spears out of each larger piece.
- Toss zucchini sticks with olive oil. Season with Italian seasoning, garlic powder, sea salt and black pepper, and toss again to coat.
- Arrange zucchini sticks in a single layer on the baking sheet without touching. Roast in the preheated oven for 7 minutes. Flip the pieces over and continue roasting for about 8-13 more minutes, until tender and golden brown.
- Optional step: Place roasted zucchini under the broiler for 1-2 minutes to brown more, if desired.
Nutrition Facts : Calories 89 kcal, Carbohydrate 5 g, Protein 1.9 g, Fat 7.5 g, SaturatedFat 1.1 g, Sodium 206.2 mg, Fiber 1.6 g, Sugar 3.8 g, ServingSize 1 serving
ROASTED ZUCCHINI
Roasting zucchini enhances their delicate flavor while giving them a slightly charred, crisp exterior.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Cut zucchini into 1-inch-thick rounds. Toss in a baking pan with olive oil, salt, and pepper. Roast, turning occasionally, until caramelized, about 15 minutes. Remove from oven; serve hot.
ROASTED ZUCCHINI
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
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
ZA'ATAR-SPICED ZUCCHINI
Za'atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives this grilled zucchini a fragrant and herbal twist.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 15m
Number Of Ingredients 5
Steps:
- Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
- Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
- Stir 1/4 cup za'atar and 2 tablespoons olive oil into a paste; season with salt and pepper.
- Rub zucchini with za'atar and grill, turning once, until nicely browned and tender, 6 to 8 minutes. Garnish with parsley.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 5 grams
OVEN-ROASTED ZUCCHINI
Vibrantly colored, mouth-watering collard-peanut pesto adds flair to this zucchini recipe that brings out the best of zucchini and other squashes.
Provided by Bryant Terry
Categories Side Dinner Lunch Summer Fall Zucchini Squash miso Soy Free Vegetarian Vegan Bake
Yield Makes 4 servings; 1 cup pesto
Number Of Ingredients 15
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.
ZA'ATAR ZUCCHINI
i threw this dish together when i wanted to do something extra special with zucchini. i was thinking of the delicious zucchini-feta balls the lady at a moroccan food truck in philly used to have me try with my regular falafel. with the addition of the zatar, the dish is very middle eastern, and the feta grounds and warms everything.
Provided by Bonnie bonbon
Categories Vegetable
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- chop onion and zucchini.
- heat olive oil in pan on medium-high.
- saute onions until translucent.
- add zucchini, zatar, and pepper; saute over medium heat until onions are browned and zucchini is cooked through transfer to serving bowl and stir in feta cheese.
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