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 a few 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! :)
** 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 even got baby food, occasionally some fun toddler and kid activities, random crafts and stories of my life in an everyday kitchen. Take a look around, you might find something else you like! Thanks for stopping by! :)
Looking for other easy and delicious roasted veggie dishes? You might want to check out my absolute favorite Roasted Broccoli and Garlic Roasted Carrots (I mean, really, you can't go wrong with garlic roasted any veggie, am I right?)
Garlic Roasted Zucchini Recipe
Prep Time: 5 Minutes
Cook Time: 20-25 minutes
Keywords: roast side pasta garlic zucchini summer
Ingredients (4 servings)
- 2 Zucchini (give or take depending on size and how many people you are feeding)
- 1 TBSP Olive Oil
- Salt and Pepper to taste
- 1 TBSP fresh minced Rosemary
- 1 Garlic cloves, sliced
- 1/4 cup Parmesan Cheese, grated
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.
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