Looking for a new way to eat zucchini? Do you currently have 2,560 zucchinis sitting on your kitchen counter? This is my new favorite way to eat zucchini, at least for now. I’ll probably come up with a new favorite way before the end of the summer, but for now, this is the best ever!
It’s ridiculously easy to prepare and impressive when you serve it. The outside is a bit crisp and the inside is creamy, almost decadent! The weather has cooled off a little so I’m not terrified of turning on my oven like I was a few weeks back. Try it!
PrintRoasted Zucchini
Scale
Ingredients
- 3 medium zucchini
- 3 T olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees
- Slice the zucchini in half lengthwise, then score along the inside flesh to make a crosshatch
- Brush with olive oil
- Salt and pepper lightly
- Place face down in a medium hot skillet until the zucchini browns a bit
- Put immediately into a 400 degree oven and let roast until the flesh gets soft, about 20 minutes
It looks so soft and luscious! And I’ve got your zucchini gratin on the cooking list next week. Can’t wait! 😀
Fabulous! Everything one could crave in a summer recipe, easy and lush with flavor. Zucchini never looked better.
You have roasted that eggplant to perfection. That golden brown “crust” is calling my name! Beautiful.
★★★★★