Roasted Zucchini – a delicious recipe with clove Garlic, Olive Oil, Salt, Pepper, Italian Seasoning, Paprika. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
First give the zucchini a good wash. After you wash them, cut off the ends. Start by slicing them in half lengthwise, then slice each half in half. So what I should've said was to just quarter them lengthwise, but that would've been way to simple.
2
Now, cut all the halves in half (again). Throw 'em all in a mixing bowl and pour a little olive oil in there. Add the garlic. I used the Pampered Chef garlic press here. Add your salt, pepper, and Italian seasoning, all to taste. Then, sprinkle just a little paprika as evenly as you can to give it just a little bit of color. Toss everything around to coat the zucchini evenly.
3
Put the zucchini in a single layer in a roasting pan or on a cookie sheet. Bake at 475u00b0 for 6 or 7 minutes, the switch the oven to a high broil. Broil until they start to brown. Serve with your favorite main course, or just eat them alone. Very tasty, if I do say so myself.
221
kcal
Calories
18
g
Fat
17
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 whole Zucchinis, 1 clove Garlic, 1/4 cups Olive Oil, Salt To Taste, and more.
Yes, Roasted Zucchini falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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