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 sounds like a tasty dip, and I love that it’s so colorful! I can definitely relate – I’m not into the Superbowl game this year (we recently moved, too, and I prefer college football), but I am ALL about the food!
beantownbaker — January 25th, 2013 @ 6:12 pm
Were you guys moving during the holidays? We moved into our apartment on 12/21. It was rough… Even when it’s teams that I like, it’s still mostly about the food 🙂
i do love football food, and i’ve been meaning to try my hand at collard greens 😉
We didn’t move as recently as you! We made our move in October…and I’m just starting to feel settled. It is rough… Of course, the kitchen was the first room put together!
Approximately how much collard greens do you need? Can you use canned? This sounds terrific…like a soul food dip!
beantownbaker — January 27th, 2013 @ 4:08 pm
Sorry about that. Missed a key ingredient in the recipe. I updated it now. I used a pound of fresh collard greens. I haven’t tried it with canned. Let me know how it goes if you do.
I’m so not into the Super Bowl this year either, but I can always get behind some football food. I’m still trying to decide what to make for next weekend. This dip sounds so good!
YUM! I’ve never seen collards in a dip before.
Hey love this recipe. it is actually my daughters FAVORITE MEAL! but i want to know how do i make this into a freezer meal? should i do anything differently? or just make as directed and put them from oven to freezer?