Description
A flavorful roasted zucchini recipe inspired by Thomas Keller, featuring garlic and herbs.
Ingredients
Scale
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sliced zucchini, olive oil, minced garlic, salt, black pepper, oregano, and thyme. Toss until the zucchini is evenly coated.
- Spread the zucchini mixture in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 20-25 minutes, or until the zucchini is tender and slightly caramelized, stirring halfway through for even cooking.
- Remove from the oven and sprinkle with fresh parsley before serving.
Notes
- For added flavor, try sprinkling some grated Parmesan cheese on top during the last 5 minutes of roasting.
- You can also substitute the zucchini with yellow squash or a mix of both for a colorful dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg