Roasted Zucchini

Zucchini means summertime to me. I love when everyone is trying to come up with creative ways to use up their excess zucchini.

Since Hubby and I don’t have a garden, I rely on the farmer’s market for the majority of our zucchini. But I do have one coworker who has a huge garden.

He brings in various vegetables that he’s trying to get rid of almost every day. I’ve snagged a cucumber for the watermelon cucumber salad that I made and also grabbed a nice sized zucchini (one day I grabbed a small zucchini, cleaned it, cut it, and snacked on it that afternoon!).

I thought about making something sweet with it but instead opted for a snack. I followed the method I use to roast asparagus. It is so simple and the outcome is amazing.

One Year Ago: Harry Potter Cupcakes and Crockpot Chicken Tacos
Two Years Ago: Watermelon Cupcakes

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Roasted Zucchini

Yield: 2

Ingredients:

1 large or 2 medium zucchini, chopped in large pieces
1.5 tsp olive oil
2 cloves garlic, sliced (optional)
salt and pepper to taste

Directions:

Preheat oven to 375. Line a baking sheet with aluminum foil to avoid a mess.

Place chopped zucchini on baking sheet.

Drizzle the olive oil over zucchini. Use your hand to stir it up so all the zucchini gets coated. Sprinkle with salt and pepper. Add garlic if using.

Roast in oven for 25 minutes, stirring once in the middle. Serve hot or at room temperature.

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2 Responses to “Holiday Popcorn Bark”

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    1
    Megan — February 11, 2013 at 9:27 am

    And I have just been making my way through a bag of v-day M&Ms while vegging on the couch. I could have been making holiday popcorn bark!

    • beantownbaker — February 11th, 2013 @ 11:23 am

      Haha, making your way through a bag of candy is totally acceptable when stuck indoors from a snow storm in my book! Glad to see you guys made it through Nemo ok.

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