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, this 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 use a few large zucchini, make an absolute ton of it, and eat it on top of everything for two solid days. It is sooo good, and I know you will love it, too! :)
Looking for other easy and delicious roasted veggie dishes?
(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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