Roasted Zucchini With Garlic Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Steps:

• Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
• Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
• Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
• When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
• Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.

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.

Steps:

• In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender.
• Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.

Steps:

• Preheat oven to 450 degrees. Quarter and cut zucchini into 1 1/2-inch chunks. Thinly slice onion.
• On a rimmed baking sheet, toss zucchini and onion with oil, thyme, salt, and pepper. Roast 30 minutes, tossing halfway through. Serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss zucchini, shallots, 5 tablespoons oil, garlic, and crushed red pepper in a bowl until coated. Spread on rimmed baking sheets and sprinkle with salt and pepper.
• Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.
• While vegetables are roasting, bring a large pot of lightly salted water to a boil. Cook ziti pasta at a boil, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving 3/4 cup cooking water.
• Toss cooked pasta with 1 tablespoon oil. Transfer to a large pot. Add roasted vegetables, 1/4 cup cooking water, and remaining 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and Parmesan cheese. Toss, adding remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and pepper. Serve with remaining basil sprinkled on top.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
• Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
• Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
• Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 15 1/2x10 1/2-inch rimmed baking pan with vegetable cooking spray.
• Mix olive oil, Parmesan cheese, salt, garlic powder, and pepper together in a large bowl. Add zucchini and toss to coat. Spread zucchini in a single layer on the prepared pan.
• Bake, uncovered, in the preheated oven until zucchini is tender but not too soft, 15 to 18 minutes.

Steps:

• Wash and trim ends of zucchini.
• Slice zucchini lengthwise and then into 1-inch pieces.
• Slightly crush and peel all the cloves of garlic.
• Mix zucchini, garlic and remaining ingredients in a large bowl.
• Lay evenly onto a foil lined pan.
• Bake uncovered at 425°F for about 60 minutes or until tender and browned, turning once after first 30 minutes.

Steps:

• Line a jelly roll pan with foil and spray with cooking spray.
• Arrange zucchini, onion and garlic in a single layer on the pan.
• Bake at 425 until vegetables are very tender, about 15-25 minutes. Cool.
• Process vegetables in a food processor, until coarsely chopped.
• Stir in yogurt and parsley; season to taste with lemon juice, salt and pepper.

Steps:

• Heat a cast-iron pan over medium-high heat. Once hot, add the oil. Add the zucchini in batches and sear on both sides until golden brown, about 1 minute per side. Once the second batch is seared, add the first batch back into the pan, and then add the thyme and garlic. Saute until the garlic is fragrant, another 30 seconds. Add the lemon juice, season with salt and pepper and stir to combine and heat through.

Steps:

• Heat oven to 450.
• Cut zucchini in half and then in quarters. Then cut the strips in half again.
• Mix the remaining ingredients and toss with the zucchini.
• Place in a single layer on a baking sheet and bake for 15 minutes turning after 7 minutes. They are done when they are golden and tender.

Steps:

• In a large skillet, saute the zucchini, garlic and Italian seasoning in oil and butter, until zucchini is crisp-tender, about 5 minutes.
• Season with salt and pepper, then sprinkle with Parmesan cheese.
• Serve immediately.