Roasted Zucchini
Roasted zucchini is a simple yet stunning side dish that brings out the vegetable’s natural sweetness and tender texture. With just 10 minutes of prep and 15 minutes in the oven, you’ll have golden-edged slices that are crisp on the outside and melt-in-your-mouth soft inside.
Ingredients
- 1 pound zucchini, about 3 medium, cut into 1-inch half-moons
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon Italian Seasoning
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- Freshly ground black pepper
- Lemon wedges, for squeezing
- Crumbled feta cheese, grated Parmesan cheese, pecorino cheese, or Vegan Parmesan, optional, for serving
- Fresh herbs, optional, for serving
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss the zucchini with the olive oil, Italian seasoning, salt, garlic powder, and several grinds of pepper. Spread it evenly on the prepared baking sheet and roast for 15 to 20 minutes, or until golden brown around the edges.
- Remove from the oven, transfer to a serving dish, and squeeze with lemon. Sprinkle with cheese and herbs, if desired.
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