So, you got one of our amazing huge zucchini and want to know what to do with it. Here is a simple and easy roasted zucchini dish that is sure to be a favorite.
- Servings | 4
- Prep Time | 15 Minutes
- Cook Time | 25 Minutes
- Author | Mark Pester
So, you got one of our amazing huge zucchinis and want to know what to do with it. Here is a simple and easy way to make and enjoy that zucchini. This recipe allows you to adjust it a bit according to your taste. If you like your food well seasoned, add more cayenne and black pepper, or go heavier on the Italian seasoning. If you don't do cheese, leave it out. Like lots of cheese? Load it up.
After making this dish, you can always test adding different sauces or seasonings like our family does. Different strokes for different folks, as they say. Whether you make it straight or through some curves, you should enjoy this simple way of enjoying your zucchini.
Ingredients
- 1 pound of fresh zucchini, cut into easy-to-eat chunks
- 3 teaspoons of your favorite clean cooking oil
- 1 teaspoon of Italian Seasoning
- ½ teaspoon of sea salt
- ½ teaspoon of garlic powder
- ¼ to ½ teaspoon Cayenne Pepper according to your taste
- 2-3 grinds of Black Pepper
- Grated Parmesan cheese
- Lemon wedges for squeezing
Directions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together all dry ingredients except Parmesan Cheese.
- Cut zucchini into desired bite-sized pieces and transfer into a medium mixing bowl, then drizzle oil over zucchini and gently toss.
- Sprinkle half of the dry mixture into the zucchini and toss gently, then sprinkle the remaining dry mixture and toss one last time.
- Spread it evenly on the prepared baking sheet and top with your desired amount of Parmesan cheese. Roast in oven for 20 minutes, or until golden brown around the edges.
- Remove from the oven and transfer to a serving dish. Squeeze lemon into individual servings if desired.