Roasted Baby Zucchini Rounds Recipes

OVEN-BAKED CRISPY ZUCCHINI ROUNDS

Steps:

• Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
• In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
• Place the egg whites into a shallow bowl.
• Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
• Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
• Place on a greased baking sheet.
• Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
• As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
• Delicious!

ROASTED ZUCCHINI

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.

PARMESAN ROASTED ZUCCHINI ROUNDS

Steps:

• Line a baking tray with foil, and spray with non-stick spray. (Toaster oven works great for this if it has a baking tray).
• Arrange zucchini in a single layer and drizzle with olive oil, rub them down and turn to coat both sides with a thin coating of oil.
• Sprinkle with salt and pepper. Then top each round with a generous pinch of parmesan.
• Broil in 450 degree oven for 5-8 minutes, or until cheese is melted and golden. (Cook times may vary depending on oven, so keep an eye on it).

ROASTED BABY ZUCCHINI ROUNDS

Steps:

• 1. Heat the oil in a nonstick wok or saucepan over medium-high heat and add the cumin seeds and black pepper they should sizzle upon contact with the hot oil. Quickly add the zucchini, garlic, coriander, cumin, salt, 1/4 cup cilantro, and green chili pepper, and cook, stirring occasionally, until they are marked all over with brown spots, 3 to 5 minutes. Transfer to a serving dish.2. To the same wok, add the tomatoes and stir over high heat until slightly softened, 2 to 3 minutes. Add to the zucchini as a garnish. Sprinkle the garam masala and the remaining 1/4 cup cilantro on top, and serve.VARIATION: This recipe also works well with baby crook-neck, patty pan, and Mexican pale green squash.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ZUCCHINI ROUNDS WITH ROASTED TOMATOES

Steps:

• Preheat oven to 400 degrees. Toss together tomatoes, 4 garlic cloves, the sugar, 1/2 teaspoon salt, 3 tablespoons oil, the thyme, and marjoram in a large ovenproof skillet (preferably cast-iron). Transfer skillet to oven, and roast until tomatoes are soft and starting to burst, about 30 minutes. Leave oven on.
• Heat 2 tablespoons oil in a large skillet over medium heat. Season zucchini with salt, and arrange in a single layer in skillet. Add water, 2 pinches baking soda, and the basil. Cook, turning often, until water evaporates and zucchini is tender but not mushy, 15 to 20 minutes. Transfer to a baking dish.
• Heat remaining tablespoon oil in a medium saute pan over medium heat. Smash remaining 5 garlic cloves, and add to pan. Add pine nuts, and cook, stirring until toasted, about 3 minutes. Add capers, and cook 1 minute. Stir in olives. Using a slotted spoon, transfer tomatoes to pan; discarding tomato juices, whole garlic cloves, and herbs. Season with pepper, and stir.
• Arrange zucchini in a single layer in baking dish. Spoon heaping mounds of tomato mixture onto each, and pour any juices over tops. Heat rounds in oven until warm, about 10 minutes. Finely grate lemon over rounds.

ROASTED ZUCCHINI

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.

ROASTED BABY ZUCCHINI ROUNDS

Steps:

• 1. Heat the oil in a nonstick wok or saucepan over medium-high heat and add the cumin seeds and black pepper they should sizzle upon contact with the hot oil. Quickly add the zucchini, garlic, coriander, cumin, salt, 1/4 cup cilantro, and green chili pepper, and cook, stirring occasionally, until they are marked all over with brown spots, 3 to 5 minutes. Transfer to a serving dish.2. To the same wok, add the tomatoes and stir over high heat until slightly softened, 2 to 3 minutes. Add to the zucchini as a garnish. Sprinkle the garam masala and the remaining 1/4 cup cilantro on top, and serve.VARIATION: This recipe also works well with baby crook-neck, patty pan, and Mexican pale green squash.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.