Roasted Zucchini with Garlic
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Often this time of year, our gardens are filled with more zucchini than we know what to do with. Here is one quick and easy way of preparing zucchini. I had a variation of this the other night at my friend Suzanne's house and was amazed to hear her children exclaim, "Please give me some zucchini. I love zucchini!" Hello? When was the last time you heard that?
Roasted Zucchini with Garlic
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Ingredients
- 1 lb zucchini, each cut lengthwise twice, and then cut in half across the middle
- 1 Tbsp fresh minced garlic clove
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 1 teaspoon Herbes de Provence
Method
Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Align the zucchini pieces on a cookie sheet, skin down. Mix the garlic in with the oil in a small bowl. Spoon or brush garlic oil over all of the zucchini pieces. Place in heated oven on the top rack. Set the timer for 5 minutes and check to see if the zucchini is beginning to brown at the end of 5 minutes. If not, continue to add 2 or 3 minutes at a time until the zucchini begins to brown. Once it begins to brown, remove from oven and place in a bowl. Mix in Herbes de Provence. Add salt and pepper to taste.
Serves 4-6.
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Yum! I've been roasting zucchini with potatoes, sweet potatoes, onions, garlic and rosemary. So delicious! Haven't heard of herbes de provence. What's in it?
Herbes de Provence is a wonderful French blend of herbs - Winter savory, thyme, rosemary, basil, tarragon, lavender flowers. ~Elise