Roasted Zucchini Recipe
These delicious roasted zucchini are golden brown and finished with freshly grated parmesan cheese for the ultimate veggie side dish.
Ingredients
- 2 large zucchini
- 3 tablespoons olive oil
- ¼ cup grated parmesan cheese
- sea salt and pepper to taste
Instructions
- 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 surface 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.
Notes
The key for making the best sautéed zucchini is not overcrowding the pan. Giving the zucchini enough space lets it sear properly instead of steaming. That’s how you get those golden brown edges and rich flavor.
Add herbs: You can also add dry herbs such as 2 teaspoons of oregano, basil, thyme, or rosemary to the zucchini when pan-roasting them.
Cut the zucchini evenly: 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.
Let the pan get hot: I always wait until the oil starts to smoke lightly before adding the zucchini. That’s how I get a nice golden crust without steaming the vegetables.
Leave them alone at first: Once the zucchini hits the pan, I give it a few minutes without stirring. That’s the key to getting that deep golden color on one side.
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.
Nutrition
Calories: 91kcalCarbohydrates: 3gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 4mgSodium: 78mgPotassium: 178mgFiber: 1gSugar: 2gVitamin A: 167IUVitamin C: 12mgCalcium: 47mgIron: 0.3mg