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
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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks like such a perfect summer salad. I would definitely add a ton of cilantro. I love it!
Looks perfect. Yum.
Your pictures look great! I am glad you liked this – I need to make it again soon!
oh Yum, I will have to try this. Way to improvise in the kitchen, looks like your kitchen is still in the works.
I have seen this recipe floating around and I must try it!
I’m in so long as I can pick out the tomatoes! 🙂 Not a fan of them.
Btw, I made your 40 clove chicken in the slow cooker…..HOLY COW, was that good and so easy (best part)! I’d made it before but a different recipe and not in the slow cooker. My honey actually put it all in the crockpot. My Mom loved it!
~ingrid
I saved this from Colleen’s site, too. It looks so good. A perfect summer salad!
It is so good. For anyone who’s thinking about making it. DO IT! I also made it again the other day. I didn’t have an avocado around, so I just mixed in a packet of Wholly Guacomole instead. It was delicious.
YUMMY! It looks great and perfect for the summer!
Update! I made this and added a few additional ingredients. I love it!