These delicious roasted zucchini are golden brown and finished with freshly grated parmesan cheese for the ultimate veggie side dish.
Prep Time: 5minutes
Cook Time: 7minutes
¼cupgrated parmesan cheese
sea salt and pepper to taste
Preheat the oven to 425°.
Prepare the zucchini by slicing them in half widthwise, then again lengthwise. From there, slice them into wedges. Set them aside on a plate.
Add the olive oil to a large frying pan or rondeau pot over high heat until it begins to smoke lightly.
Place the zucchini into the pan and spread them out to cover as much service area as possible.
Sauté the zucchini for a total of 3 minutes or until they start to turn brown.
Season them with salt and pepper and sprinkle on grated parmesan cheese and mix just until coated.
Finish the zucchini in the oven at 425° for 3 to 4 minutes or until al dente. See above for options on finishing them on the stovetop.
Serve with more grated parmesan and optional chopped fresh parsley.
Make-Ahead: These are meant to be eaten as soon as they are done.How to Store: Cover and keep the roasted zucchini in the refrigerator for up to 3 days. These will not freeze well.How to Reheat: Add the desired number of zucchini to a sheet tray lined with parchment paper and bake in the oven at 400° for 3 to 4 minutes or until hot. You can also re-sear them.You can also add dry herbs such as 2 teaspoons of oregano, basil, thyme, or rosemary to the zucchini when pan-roasting them.A batonnet is a thick slice, much like a French fry. To achieve this, slice out the seeds after cutting them into wedges.For additional flavor, add some finely minced garlic or garlic powder while sauteing.