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Roasted Zucchini | In The Kitchen with Vesna

Roasted Zucchini

by | Jul 23, 2022

RoastedZucchini

If your garden is producing an abundance of zucchini then this is a great way to enjoy it as an easy side dish.

Yields4 Servings
 3 medium to large zucchini
 3 tbsp extra virgin olive oil
 ½ tsp kosher salt
 ½ tsp garlic powder
 ½ tsp course black pepper
 ½ tsp chili powder
 ¼ tsp cayenne pepper
1

Preheat oven to 425 degrees.
Trim the ends of the zucchini and then slice it lengthwise into quarters. Cut 2 inch pieces to avoid overcooking and it becoming soggy. In a medium size bowl place the cut zucchini, drizzle the extra virgin olive oil, sprinkle the salt, garlic powder, pepper, chili powder, cayenne pepper, and with a silicone spatula, mix gently together to coat all of the zucchini.
Prepare a baking sheet lined with parchment paper and spread the zucchini in a single layer, roast for 20 minutes and transfer to a serving bowl.

RoastedZucchini1 RoastedZucchini2 RoastedZucchini3
Category

Ingredients

 3 medium to large zucchini
 3 tbsp extra virgin olive oil
 ½ tsp kosher salt
 ½ tsp garlic powder
 ½ tsp course black pepper
 ½ tsp chili powder
 ¼ tsp cayenne pepper

Directions

1

Preheat oven to 425 degrees.
Trim the ends of the zucchini and then slice it lengthwise into quarters. Cut 2 inch pieces to avoid overcooking and it becoming soggy. In a medium size bowl place the cut zucchini, drizzle the extra virgin olive oil, sprinkle the salt, garlic powder, pepper, chili powder, cayenne pepper, and with a silicone spatula, mix gently together to coat all of the zucchini.
Prepare a baking sheet lined with parchment paper and spread the zucchini in a single layer, roast for 20 minutes and transfer to a serving bowl.

Notes

Roasted Zucchini
IngredientsDirections