Roasted Zucchini


Summertime means two things in our house, lots of outdoor grilling and too much zucchini. Sometimes we just want a roast chicken and are bored of our usual zucchini recipes. This zucchini recipe is perfect when a roast of any kind is on the menu. It roasts along side the meat which makes turning the oven on in the summertime not so crazy.

I was roasting a Jamaican jerk seasoned chicken in this recipe and I used the same jerk seasoning I used on the chicken that was roasting at the same time. Any of the special seasonings you’ll find in the spice aisle in your grocery store will work equally well. The Italian and Creole versions of this were fabulous, but any seasoned salt or just plain salt itself would certainly be successful.

Thin slices of zucchini are simply coated with a bit of olive oil, seasoned and roasted until much of the liquid has evaporated and the flavors have concentrated. As the slices roast, they take on a slightly chewy, toothsome texture that we love.

The zucchini shrinks quite a bit during roasting so prepare more than you think you’ll need. The amount of zucchini that will fit on two cookie sheets will serve 2-3 people.

Roasted Zucchini
5-6 thin zucchini
1 tsp olive (or other) oil
Your choice of seasoned salt (jerk, Creole, Italian, etc)

Slice the zucchini into thin rounds. Place on 2 large cookie sheets that have been lined with parchment paper.

Use about ½ tsp oil for each sheet and flip the zucchini around a few times until each slice is lightly coated with oil. Arrange the slices in a single layer and lightly season on both sides.

Roast at 325 to 350 degrees for an hour, turning once half way through, or until most of the moisture has evaporated and the slices become slightly chewy. The slices will shrink a bit and brown slightly.

Serve hot or at room temperature. Makes 2-3 servings.

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