All About Oven-roasted Zucchini
What Is Oven-roasted Zucchini?
Simply put, it is a technique for roasting zucchini in the oven. The roasting browns the zucchini, giving it a deep color and amplifying its flavor. This technique works so well because you can easily roast a lot of zucchini at once.
Why I Made It
I originally made this because I enjoy finding new ways to enjoy food – especially vegetables. This time, I made it just because I wanted to.
For such a simple technique, you really get something that’s full-flavor. I think methods like this highlight ways of bringing out food’s natural flavor, rather than relying on seasonings, sauces, etc.
What You Need to Make It
The only ingredients you need to make this are zucchini and oil.
For the zucchini, anything sold as “zucchini” or “zucchini squash” should work.
However, if the zucchini is especially big, it may not fit on a single sheet pan after slicing. In that case, you’ll need to either do multiple batches, or use the leftovers for something else.
For the oil, you’ll want to use something with a high smoke point, like vegetable oil.
For a more healthful alternative to vegetable oil, I recommend avocado oil.
Ready for the oven
Why You Should Make It
Not only is it easy and near foolproof, but it’s a great way to get more vegetables in your diet.
I personally believe roasting is the best way to make a potentially unappealing vegetable not only appealing, but even great.
After the oven, top side
What Can Go Wrong
This is a fairly simple technique, so there’s nothing huge that can go wrong. However, there are some things to keep in mind.
First is the size of your zucchini slices. Specifically, the uniformity between each slice. The actual size doesn’t matter all that much, but you’ll want the thickness of each slice to be as consistent as possible.
If a slice is too thin, it will cook faster than the others and may burn. If one is too thick, it won’t cook as quickly and may not be done cooking when the others are finished.
Secondly, you’ll want to make sure the slices aren’t touching when roasting. If they’re too close together, browning will be inhibited and they won’t become browned as quickly.
If you find the zucchini is sliding around while in the oven, take the time to distribute them again. Don’t worry about it too much though; you can probably just do it when rotating the pan halfway through.
After the oven, bottom side, aka the best side
How to Eat Roasted Zucchini
I usually just eat it on the side with a fork, which is surprisingly satisfying.
If you’re wanting something more involved, making a salad with zucchini as the base isn’t a bad idea. Adding it on top of a “normal” salad is also a fair idea.
Making something akin to eggplant parmesan with roasted zucchini has a lot of potential as well.
Conclusion and Recipe
Below I’ve listed the ingredients you’ll need to make this, as well as the steps required.
If you like this recipe, or you want to see more roasted vegetables, check out my pan-roasted brussels sprouts.
Ingredients
1 medium zucchini, sliced thin
No-stick spray, as needed*
Salt and pepper to taste**
Preparation
Preheat your oven to 400 f (204 c). Also slice your zucchini into thin rounds.
Spray a baking sheet with no-stick spray, then add the zucchini. Briefly spray the top of each zucchini round with no-stick spray.
Bake on the second-lowest rack*** in your oven for 10-15 minutes, rotating the pan halfway through cooking.
Notes
* I prefer this to oil since I find it easier, but feel free to use oil instead.
** I don’t think this needs any seasoning, but they certainly won’t make this worse.
*** This helps the bottoms get nice and browned while keeping the tops from drying out / burning.
However, this only applies if you have a heating element on the bottom of your oven. If you don’t, just place them in the center of your oven.
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