Saturday, June 23, 2012

Garlic Roasted Zucchini

Yum

** I feel like I need to add a little "hello" here. According to my stats, over 97,000 people have come over from Pinterest to this recipe! I cannot believe the utter ridiculousness of this number! So I just want to say...um...HI! My name is Jenni, and I share all kinds of recipes here on the Gingered Whisk - we've got baby food, occasionally some fun toddler activities, random crafts and ramblings of my life. Take a look around, you might find something else you like! Thanks for stopping by! :) 

What is it about summer that makes the schedules just fill up? Joel has been super busy at work, my parents just spent a whole week with us, we celebrated Ladybug's 2nd Birthday (how can that even be?!), Joel's parents are currently driving up to see us, and then throw in a bunch of play dates, walks, playing in the park, trips to the farmers market etc, and you have a full day everyday!


I'm attempting to make dinners quick and easy here, with only the effort to throw stuff in a pan and let it cook itself. Hence, roasted veggies are awesome. Pretty much any vegetable is awesome roasted with some olive oil and garlic, and zucchini is no exception! Seasoned with a little bit of rosemary and topped with parmesan cheese, it makes a perfect and utterly simple side dish for almost any meal - meat off the grill, mac and cheese, even as a pasta topper. I used 3 large zucchini, made an absolute ton of it, and ate it on top of everything for two solid days. It is sooo good, and I know you will love it, too! :) 



Roasted Zucchini (The Gingered Whisk)
2 Zucchini (give or take depending on size and how many people you are feeding)
Olive Oil
Salt and Pepper
Rosemary
Garlic cloves, sliced
Parmesan Cheese

Preheat oven to 375 F.
Cut zucchini into large coins and then quarter.
Place the zucchini and garlic in a large ziplock bag, drizzle in enough olive oil to coat, sprinkle in some salt and pepper, a bit of crushed rosemary and squish to coat.
Turn the zucchini out onto a cookie sheet and bake for 20-25 minutes, or until the zucchini is soft and starting to turn golden in a few places.
Spoon the zucchini into a serving bowl and garnish with parmesan cheese.
Enjoy!



22 comments:

  1. How many garlic cloves?

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    1. It really depends on the size of your zucchini and garlic cloves. I would recommend using 2-3 garlic cloves, sliced.

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  2. You know what I love about this garlic, roasted zucchini? !) When zucchini season peaks and your neighbors and friends give you pounds of it, you can make this over and over..and 2) you can eat as much as you like without the guilt :) This is bookmarked, Jenni!

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  3. Yum Yum Yum! I love roasted veggies- they give you such a ton of flavor for just a little effort.

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  4. This looks great! Do you think you could also roast yellow summer squash with this? I've never roasted squash and am not sure if it would cook well this way.

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    1. Totally!!! This would be great with yellow squash, too! Or a combination of yellow and green! :)

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  5. This was delicious! Very flavorful...I added summer squash & tomatoes because they were just picked out of the garden. I'm sharing this with all my friends & will definitely make it again.

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    1. Glad you enjoyed it! And yes, the addition of summer squash and tomatoes would be awesome!!! :)

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  6. I made this tonight and it is now my favorite veggie dish!!

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    1. Yay! I am so glad you liked them!!!! :)

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  7. This looks delicious. I'll try it soon. However, I might try this on the grill. I love grilled veggies and it saves turning on the oven on hot summer days.

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  8. I love this! Did it on a grill basket until the zucchini were done! Tasted fantastic alongside my grilled main dish meat! :D

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    1. A grill basket would be an excellent way to cook them! I keep trying to convince my husband we need one! :)

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  9. I love zuccini roasted on the grill and look forward to trying your recipe. My zuccini is the round (baseball) zuccini which I will slice about 1/2 inch thick to roast.

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  10. Im trying this today! Im trying to get my little ones to eat their veggies so if they like this ill be happy!

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  11. This is delish! I couldn't get the kids to eat it but I loved it and I usually only like zucchini in zucchini bread or doused with Ranch dressing! Excellent recipe - thanks!

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    1. Yay! Glad you liked it! Zucchini is good doused with Ranch, too (but what isn't?!). Keep trying with the kiddos - sometimes it takes a while before a kid figures out they like something. Keep offering it in different ways, cooked differently. Eventually they will like something!

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  12. Excellent dish! Made these tonight.

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  13. I saw your recipe and it looks great! Only I am going to turn it into a main dish. I will cut and cook the zucchini the way you said, cook a couple of med sized steaks med/rare and boil some pasta, penne. Then I am going to combine all the ingredients, add a little soy sauce (and cut back on the salt), mix and ta dum! Dinner! Thanks for the idea!

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  14. I made this for dinner tonight- so EASY and flavorful! Want to try it this summer when zucchini is in season and therefore super cheap.

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  15. This sounds, and looks good, but I'm very much a recipe follower, and not an improviser. Could you give some recommended amounts of the olive oil and seasonings?

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    1. Hi Barb! This is definitely a dish where you don't need exact measurements, and I encourage you to try it without! Just use what looks, smells and tastes right to you. Start with a little and gradually add more until you think it looks good. You can do it! (You could start with 2 medium zucchini, 1-2 medium cloves of garlic, a few TBSP of olive oil, 1/4 tsp salt and pepper each (add more if you like) and 1 tsp dried rosemary. The amount of parmesan cheese would depend on whether you are using real shredded cheese or the kraft-type powder - 1/4 cup of either would be a good place to start, adding more if you think you need it.

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