Roasted Zucchini Slices Recipes

OVEN ROASTED ZUCCHINI

Steps:

• Preheat oven to 375 and line a baking sheet with foil or parchment paper.
• Place zucchini rounds in a medium sized bowl (or gallon Ziploc bag). Add oil and spices to bowl and toss zucchini to coat.
• Lay zucchini on prepared baking sheet in a single layer
• Bake for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Return to oven for 5 more minutes
• Optional, broil for 2-3 minutes to give the outer edge a little crispier and cheese a golden brown color

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 ZUCCHINI SLICES

Steps:

• Preheat the oven to 425 F. Line a baking sheet with parchment paper and place a rack on top of it.
• In a large bowl mix oil, salt, pepper, and garlic powder. Add zucchini slices and toss to coat.
• Line zucchini slices in a single layer on the rack in the baking sheet and sprinkle each slice with finely grated parmesan cheese on top. Bake for 15 - 20 minutes, or until golden brown on top.

ROASTED ZUCCHINI SLICES

Steps:

• Preheat oven to 450℉.
• In a mixing bowl whisk togther oil, spices and salt.
• Wash and cut ends off of zucchini. Using a chefs knife carefully cut 1 inch zucchini slices at a 45 degree angle.
• Toss zucchini in oil making sure to coat all sides and lay slices flat onto a sided cookie sheet.
• Grate parmesan and sprinkle over tops of zucchini slices.
• Roast for 15-19 mins or until desired doneness.

BAKED ZUCCHINI

Steps:

• Heat the oven to 350 degrees F.
• Brush 1 teaspoon olive oil on the bottom of an 8 by 8-inch baking dish. Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. Sprinkle with salt, pepper and paprika.
• To make the topping: In a bowl, stir together the panko breadcrumbs, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper. Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes.

SIMPLE ROASTED ZUCCHINI

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.

ROASTED LEMON ZUCCHINI

Steps:

• preheat oven to 500 degrees.
• heat a 13x9 baking pan.
• cut 5 slices of lemon from center of lemon, squeeze juice out of both ends.
• wisk together lemon juice, oil, salt, pepper, add zucchini, toss to coat.
• add to baking pan in single layer, cook for 10 minutes.
• mix lemon slices with sugar, place in pan alongside zucchini, turn zucchini over and roast for 7 minutes more.
• serve zucchini on a platter topped with lemon slices.

OVEN BAKED ZUCCHINI SLICES

Steps:

• Mix bread crumbs and cheese in one bowl.
• In another bowl, put mayonnaise.
• With fingers, dip each piece of zucchini first into mayonnaise and then into cheese mixture.
• Put zucchini on ungreased cookie sheet and bake at 350 degrees for 20 minutes.
• If crispier zucchini is desired, bake in hotter oven.