ROASTED ZUCCHINI RECIPES RECIPES

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ROASTED ZUCCHINI RECIPE - FOOD.COM - FOOD.COM - RECIP…



Roasted Zucchini Recipe - Food.com - Food.com - Recip… image

Make and share this Roasted Zucchini recipe from Food.com.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 6

1 lb small zucchini
2 tablespoons olive oil
1 teaspoon jarred minced garlic
1 teaspoon dried Italian seasoning
1/2 teaspoon dry crushed red pepper
1/2 teaspoon salt

Steps:

  • Preheat oven to 450 degrees.
  • Cut zucchini lengthwise into quarters; cut each piece in half crosswise.
  • Toss zucchini with oil and remaining 4 ingredients; arrange zucchini in a single layer on a baking sheet.
  • Bake 15 minutes or until golden brown and tender, turning once after 7 minutes.

Nutrition Facts : Calories 80.4, FatContent 7.1, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 300.1, CarbohydrateContent 3.8, FiberContent 1.2, SugarContent 2.9, ProteinContent 1.4

PARMESAN ROASTED ZUCCHINI RECIPE | INA GARTEN | FOOD NET…



Parmesan Roasted Zucchini Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories     side-dish

Total Time 40 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 8

6 medium zucchini (2 1/2 to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley leaves
2 tablespoons julienned fresh basil leaves
1/2 cup freshly grated Italian Parmesan cheese
3/4 cup panko (Japanese bread flakes)

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
  • Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
  • Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

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