Garlic Parmesan Roasted Zucchini |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Super simple and delicious veggie side dish. I threw this together last night and was thrilled with the result; this will be a regular preparation from now on! The zucchini I used were rather small and they do shrink up while roasting, so if you want a lot, use more zucchini! Read more ! There are 4 of us and I'll definitely have to up the quantities from now on, no one got very much at dinner, which is why I indicate that this serves 2. But the kids absolutely LOVED this preparation! Ingredients:
3 small zucchini, sliced into coins about 1/4 inch thick (or thicker if preferred) |
2 tablespoons garlic flavored extra virgin olive oil (or plain extra virgin olive oil) |
1 teaspoon garlic powder (or to taste) |
1/4 teaspoon fine sea salt (or to taste) |
1/2 teaspoon black pepper (or to taste) |
1/4 cup grated parmesan cheese |
Directions:
1. Put the sliced zucchini into a medium sized bowl and drizzle with the olive oil.
2. Add the seasonings and the parmesan cheese to the bowl.
3. Immediately toss the zucchini, preferably with your impeccably clean hands (it’s much easier and more effective!) until all slices are well coated with oil, seasoning & cheese.
4. Lay out the zucchini on a foil-covered sheet tray. Don’t let too many slices pile up on top of each other, try to get them in as much of a single layer as possible.
5. Roast 350 for about 30 minutes*. I checked every couple of minutes after 20 minutes to be sure that nothing burned.
6. *I had fairly thin slices and was also baking bread, so I used 350 degrees. If you had thicker slices and/or wanted a shorter roast time, etc., I’d increase the temp. to 400 and decrease the time perhaps to 15-18 minutes.
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