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Italian Roasted Zucchini


I often fixate on a particular fruit or veggie and just suddenly can't get enough.  Right now I am obsessed with zucchini.  Perhaps this is because it is so fresh and plentiful right now, there is always locally grown zuccs at the market these days. 

My favorite way to make it is roasted.  I don't use oil because I actually prefer it without. I find oil gives it a spongy texture.  This is a super simple recipe that just lets my favorite cooking method bring out the natural sweetness of this awesome veg.

I use Rustic Tuscan seasoning from Costco, but you can use regular Italian seasoning plus a pinch of sea salt in its place.  Or, sub it your own favorite seasoning blend.  Nowadays you can even find ones specifically for roasted veggies.

Italian Roasted Zucchini

4 zucchini, cut into rounds
1/4 cup red wine vinegar
1 clove garlic, minced
1 tsp Rustic Tuscan (or other) seasoning blend

Toss zucchini with vinegar, garlic and seasoning and spread on foil or parchment-lined baking sheet.  Bake at 350F for 30-35 minutes.

One more complaint about the weather...it is going to be over 30 Celsius all week, feeling like at least 40 Celsius with the humidity! That's 104 F for you Americans.

I have submitted this recipe to Urban Naturale's Healthy, Happy, Green and Natural Party Blog Hop.
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Comments

  1. Deborah DavisAugust 3, 2015 at 7:36 PM

    Who can resist these healthy and delectable ingredients! Thank you so much for sharing your Italian Roasted Zucchini with us at the Healthy Happy Green and Natural Party Blog Hop. I'm pinning and sharing.

    ReplyDelete

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