ifokix.blogg.se - Roasted zucchini and squash

Once roasted, store the zucchini in an airtight container in your refrigerator, and it will keep for 3 to 4 days. They will soften slightly with reheating, so if you prefer your zucchini with some bite to it, undercook it just slightly during the initial roasting period. Roasted zucchini is one of my favorite veggie sides for meal prepping because its quality stays pretty consistent even after refrigerating and reheating. If your main finishes and the zucchini’s not done, crank the heat up to 450☏, move the pan to the center rack, and cook it for a couple minutes more while your main dish rests. Check on the zucchini once or twice during baking to make sure it’s not burning on the lower rack, and simply roast until it’s fork tender. If possible, move your bottom rack up so it is closer to the center of your oven and roast the zucchini there. To roast zucchini at the same time as your main dish: simply cook it at the temperature your main dish requires (don’t try roasting at the same time as something using the broiler). Since we’re not trying to use high heat to get roasted zucchini super crispy, and it isn’t very prone to burning, you can cook it at a range of temperatures, on a lower rack without too many issues. That’s really not a problem with roasted zucchini. Roasting Zucchini at the Same Time As Your Main Dishįor those of us not blessed with a double oven, roasted side dishes can be a pain to make alongside roasted or baked mains because they often take too long to cook after the main dish is finished but don’t cook as well when cooked in the oven with something else. Sprinkle with salt, pepper, and, if it sounds good, a bit of paprika to give things a little kick.

And then spread on a baking sheet in a single layer.

Toss the sliced zucchini with olive oil–you can either do this in a bowl or on a baking sheet, but I feel like a bowl gives slightly more even coverage.

For larger zucchinis, cut them in half lengthwise before slicing for half-moon pieces.

For smaller zucchinis, you can slice them into rounds.

Cut off and discard the woody stem at the top of the zucchini.

Zucchini skins are very thin and mild so you don’t need to peel them. You might be surprised at how much you like it, and it’s a great way to bulk up a plate if you’re keeping an eye on your intake. Zucchini has a more mild flavor than a lot of vegetables, but roasting really helps to bring it out and drizzling it with high-quality olive oil, coarse salt, and freshly ground pepper certainly doesn’t hurt anything.Įven if you’re not typically a huge zucchini fan (I’m not), give roasting it a try. Roasted Zucchini is one of those side dish recipes you’ll be glad to have in your back pocket for busy weeknights because it’s easy to prep, tastes great, and is pretty much foolproof. Most of them are already on the site (like my Butter and Garlic Green Beans, Roasted Broccoli, and Roasted Green Beans).Īnd today I’m adding another: incredibly easy, incredibly good Roasted Zucchini. I have a handful of easy, go-to side dishes.

This recipe is so simple but the flavors are amazing! I would serve this dish alongside a simple chicken, lamb or fish for a winning meal.Incredibly easy, incredibly good Roasted Zucchini can be prepped in about 5 minutes and makes a perfect weeknight side dish. It’s an Egyptian spice blend made of toasted nuts and spices that is so so so good! I find mine at Trader Joe’s but I know many other stores sell it or you could make it yourself at home. I decided to roast them with some olive oil, garlic, fresh thyme from the garden and then one of my favorite additions – Dukkah. They sat on my counter for about a week before I decided I should probably do sometime with them before they go bad. This herb roasted zucchini came about because we purchased this beautiful assortment of zucchini and yellow/green squashes at a road side stand on our way home from camping. Some of our favorite roasted veggie recipes – Tomatoes, onions, squash, green beans, asparagus, mushrooms, heck even kale is good roasted. I feel like roasting vegetables just bring out so much more flavor! And so far I haven’t really come across a veggie that doesn’t taste good roasted.