Roasted Zucchini Recipe
Roasted Zucchini
Run don’t walk
Cooking zucchini the same way one might treat a steak creates some incredible results. Give these puppies a solid sear and then throw them into the oven to finish. Simple and delicious.
Ingredients
zucchini | halved and cross-hatched
salt
olive oil
Instructions
Step One
Cut a cross-hatch pattern into the halved zucchini using a shape knife - make sure not to cut too deep, these cuts are only to score the surface. Sprinkle with a fair amount of salt and leave to sit for 15 minutes to wick out as much moisture as possible. Meanwhile, preheat your oven to 450. Using a paper towel dry off the surface of the zucchini.
Step Two
Over medium heat and using a large thick bottom oven-proof pan, like a cast iron, add a solid glug of olive oil and place to zucchini cut side down. Do not move or touch for 4-5 minutes until you have a solid sear. Flip the zucchini over and then place the pan into the oven. Bake for 20-30 minutes until the squash is incredibly tender. Remove from the oven. Serve. Enjoy.
Note:
This is just the base treatment for the squash, after you pull them out of the oven, add any toppings that you can imagine. The options are limitless. Have fun.
Hi Friends!
I am Rachel Kulchin, the passionate force behind the Blue Heron Project! As a dedicated Backyard Farmer, I am on a heartfelt mission to rekindle your connection with the garden.
Firmly rooted in the belief of savoring the flavors of seasonal and sustainable eating, I am dedicated to empowering you with the liberating experience of reclaiming control over your own food.
Join me on this authentic and exciting adventure towards a more connected and sustainable garden-to-table lifestyle.