cooked food on black ceramic plate

Roasted zucchini

6 mins read
I didn’t think I would one day make you a recipe specifically for roasted zucchini alone, but after posting recently (well ok, three weeks ago), a story of an everyday meal with roasted zucchini and having received a good ten messages concerning this preparation, I thought it was urgent to paste the recipe here.
So let’s go to learn how to roast zucchini!

Prepare oven-roasted zucchini

You will simply need zucchini. Preferably take zucchini that are not too big, fairly young. I think that by dint of having potatoes/clubs in the garden, I consider all the zucchini sold commercially as young. You rarely find huge zucchini like the ones I have in the garden from local producers.
I tell you this mainly because for roasted zucchini, it’s quite unpleasant to end up with the seeds a little big in the middle, in addition to the spongy and not very fleshy side which tends to become very watery and tasteless when cooked. . I rather save them for soups or to empty and stuff them.

To cook the zucchini in the oven, I advise you to make fairly thick pieces: too thin, they will tend to dry out and not become tender and lose all their water.
Don’t be too generous either, otherwise it will take longer. It’s a happy medium to be found, but I trust you, especially if like with us, it becomes a choice accompaniment to your summers.

In terms of equipment, I find it more practical to make them in a dish than on a plate: halfway through cooking I mix everything to avoid overcooked sides and raw sides, and it is almost impossible to do it without putting the half out on a plate since there are no edges (thanks Sherlock). Ultimately, a dripping pan will do the trick, but I always find it less practical to wash than a large gratin dish.

To flavor these zucchini, there are several solutions available to you.
Already, I generally use enough fruity olive oil to make them: don’t skimp on the quantity, otherwise it will dry out. For a large dish I add about 2 tablespoons of oil, which I mix carefully with either my hands or a spoon.
We can then vary the seasoning: here we are generally on nothing, then we salt with fleur de sel afterwards, but sometimes we go crazy and cook with a little fresh thyme from the garden, zataar, or ground cumin and coriander. Courgettes go particularly well with curry and almost all fresh or dried herbs, think about it to vary the pleasures!

Once roasted, again, there are loads of possibilities. Either we eat them like that, because it’s delicious, or we can cook them by adding them to a dish with sauce, or even a cold sandwich.

If you’ve never eaten it, roasting zucchini makes them extremely tender without developing the liquid side of the zucchini: the aromas are concentrated, they caramelize. It’s really my favorite way to enjoy them.
They go with almost everything, are easy to prepare, have no difficulty eating even if it’s hot, in short, here it’s really a must have!

For a top combination and a really perfect vegetable dish, do not hesitate to add cherry tomatoes during cooking, and eggplant, which will bring another flavor and texture.
It’s up to you then to enjoy your life with pasta and fresh basil.

Here are some recipe ideas with roasted zucchini:

  • Of the roasted zucchini and eggplant with chickpeas and tomato sauce : a simple and complete recipe, which can be prepared ahead of time and reheated as needed
  • Of the foccacia toast with zucchini and roasted tomatoes : and for more pleasure we add a base of hummus. THE toast of the summer!
  • A zucchini and roasted tomato pasta saladwith olives: I prepared it in a pan but nothing prevents it from being done in the oven!

Roasted zucchini

Oven-roasted zucchini is an easy-to-prepare vegetable side dish that can be used as a base for many summer dishes!

Ingredients

  • 1 kg courgette
  • 2 vs. soup oil minimum

Instructions

  • As said in the long text that some people do not read, I specify here that zucchini is best roasted when they are not too big (otherwise the pips soften during cooking but it is not the most pleasant).
  • Remove the stalk from your zucchini (unless you have a single zucchini and you’re a thug), then cut into pieces of relatively equal size: no one will come to check, but this is to obtain even cooking.
  • Then put in a large dish, avoiding that it is too stacked, and oil generously.
  • At this stage you can add spices, herbs, and salt (we add the salt after cooking), and bake at 200°C for 30 to 45 minutes depending on your zucchini. The bigger and “older” they are, the harder they are to cook.
  • Stir during cooking to avoid having places overcooked and others not enough.
  • Take out of the oven and enjoy hot or cold.