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Roasted zucchini


General Discussion 2

Roasted zucchini

C. Fox | Oct 27, 2000 02:41 PM

I've just discovered this amazing substance. I think I'm in love. So far I've had roasted zucchini and Swiss sandwiches and pasta with r.z., garlic and Parmesan. Roasting intensifies the flavor of the zucchini. It's so easy to make. All you do is cut long diagonal slices 1/4 inch thick, brush them with olive oil and put them on a baking sheet or pan at 400 degrees until done to your liking, turning them halfway through. I use a Pyrex pan. If the zucchini are a bit watery, they'll stick, but gentle application of a spatula will loosen them.

Can anybody suggest more ways of eating this stuff?

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