Description
A simple and flavorful side dish featuring roasted zucchini tossed with garlic and Mediterranean herbs, perfectly tender and lightly browned to enhance natural sweetness.
Ingredients
Scale
Vegetables
- 2 medium zucchini, sliced into 1/2-inch thick half-moons
Seasonings and Oil
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the zucchini evenly.
- Prepare Zucchini: In a large mixing bowl, combine sliced zucchini with olive oil, dried oregano, dried basil, salt, black pepper, and minced garlic. Toss thoroughly to evenly coat all pieces with the seasoning and oil.
- Arrange on Baking Sheet: Spread the seasoned zucchini slices in a single, even layer on a baking sheet to allow for proper roasting without steaming.
- Roast: Place the baking sheet in the preheated oven and roast the zucchini for 15-20 minutes, or until the pieces are tender and have developed slight browning for a flavorful finish.
- Serve: Remove from oven and enjoy immediately as a tasty side dish, or incorporate it into salads, pasta, or sandwiches for added flavor and texture.
Notes
- Be sure not to overcrowd the baking sheet to ensure even roasting and browning.
- For a more intense garlic flavor, you can add an extra clove or use roasted garlic instead of raw minced.
- This dish pairs well with grilled meats or can be served cold as part of a Mediterranean-inspired salad.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently in a skillet or microwave.
