So, I had a couple zucchini that I needed to use and I figured I would go with a recipe that didn't rely heavily on ratios that I could screw up.
InspirationThe Gingered Whisk garlic roasted zucchini
I originally wanted to make a gratin recipe but it called for sour cream, which we didn't have, so I moved on. I chose this recipe of roasted zucchini, which is simple and satisfying. I wanted to add some thinly sliced onion, but I completely forgot it in my rush to make dinner.
This can be dairy-free if you skip serving it with Parmesan. I don't think it's required anyway, just a nice way to add a little more flavor.
- 2 zucchini, thinly sliced
- 2 cloves garlic, minced
- 1 Tablespoon olive oil
- herbs, spices (I used Sunny Paris seasoning and marjoram)
- salt & pepper
DirectionsPreheat your oven to 375 degrees.
Put all of the ingredients in the bag and mush it around until everything is well covered.
|Lay it out in the pan.|
|Zucchini before going into the oven.|
|Zucchini out of the oven with grated Parmesan.|
VerdictGood way to eat a boring vegetable.
I liked this, but Husband Jeff and Sonny D wouldn't try it. I ate it for several meals, and after the first day it got pretty spicy from the black pepper. I didn't think I used that much, but it was surprisingly peppery.