Roasted Zucchini
Due to its high water content, zucchini takes well to high- and direct-heat cooking methods like sautéing and grilling. Using these methods, color (a.k.a. flavor) can develop before the squash releases too much moisture. This recipe for roasted zucchini employs a few tricks to combat sogginess. First, the oven is cranked up to 450 degrees, so the zucchini browns in a matter of minutes. Second, the zucchini is diced into 1-inch cubes, so the pieces are large enough to withstand the high oven temperature without breaking down. Finally, the sheet pan is preheated, giving the zucchini a headstart on browning when it hits the sizzling-hot pan. For best results, use small to medium zucchini and wait to salt the squash until just before it goes into the oven. You can season simply with salt and pepper, or toss the zucchini with hardy herbs like oregano or thyme before roasting, and finish with fresh lemon and tender herbs such as basil or mint.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1 ½pounds zucchini, cut into 1-inch cubes (about 2 medium zucchini)
- 2tablespoons extra-virgin olive oil
- ½teaspoon dried oregano, thyme or rosemary or 1 teaspoon fresh
- Kosher salt and black pepper
- Chopped fresh basil, parsley or mint, for serving (optional)
- Zest and juice of half a lemon, for serving (optional)
Instructions
Step 1
Heat oven to 450 degrees, placing a sheet pan on the middle rack to preheat for at least 10 minutes.Step 2
Place the zucchini in a large bowl. Add the oil, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well. Dump the zucchini onto the preheated sheet pan, and, working quickly, spread into an even layer.Step 3
Roast for 15 minutes, tossing once halfway through, until the zucchini are browned and tender.Step 4
Garnish with fresh herbs and lemon zest and juice if desired. Season with more salt and pepper and serve hot or warm.