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For this tasty Italian herb roasted zucchini, you will need the following ingredients: - 4 medium zucchinis, sliced into rounds - 3 tablespoons olive oil - 2 teaspoons dried oregano - 2 teaspoons dried basil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (optional) - Fresh basil leaves for garnish When choosing olive oil, I recommend using extra virgin olive oil. It has a rich flavor that enhances the zucchini. Brands like Colavita or California Olive Ranch are great choices. They provide quality oil that is perfect for roasting. Look for oils with a fruity or peppery note. This will add depth to your dish. You can boost the flavor of your zucchini with some optional add-ins. Consider adding: - Red pepper flakes for heat - Fresh minced garlic for a stronger taste - Lemon zest for brightness - Balsamic vinegar for a tangy twist These extras can elevate your dish even more. Feel free to mix and match based on your taste! Start by washing the zucchinis well. I like to cut off both ends. Then, slice each zucchini into rounds, about half an inch thick. This size helps them cook evenly. A sharp knife makes this job easy and safe. In a large bowl, add your sliced zucchini. Pour in three tablespoons of olive oil. Then, sprinkle in two teaspoons of dried oregano and two teaspoons of dried basil. Next, add one teaspoon of garlic powder and one teaspoon of onion powder. Season with salt and pepper to taste. Toss everything together until the zucchini is well coated. You want every piece to soak up those flavors. Now, preheat your oven to 425°F (220°C). Spread the seasoned zucchini on a baking sheet lined with parchment paper. Make sure they lie flat and are not crowded. This helps them roast nicely. Roast them for about 20-25 minutes. Flip them halfway through for even browning. If you like, sprinkle grated Parmesan cheese on top for the last five minutes. This gives a nice touch of flavor. When they are golden brown and tender, take them out. Let them cool for a few minutes, then add fresh basil leaves on top before serving. To get the best flavor and texture, follow these steps: - Cut uniform slices: Make all zucchini rounds about 1/4 inch thick. This helps them cook evenly. - Don’t overcrowd the pan: Spread the zucchini in a single layer. This allows them to roast, not steam. - Use parchment paper: It keeps the zucchini from sticking. Plus, it makes cleanup easy. - Flip halfway through: Turn the zucchini around at the 10-minute mark. This ensures a perfect roast. - Watch the time: Keep an eye on them. They should be golden brown and tender after 20-25 minutes. If you have leftover zucchini, store it properly to keep it fresh. - Use an airtight container: Place the leftover zucchini in a container with a tight seal. - Refrigerate: Keep it in the fridge for up to 3 days. - Reheat gently: Warm it in the oven or a skillet. This keeps it from getting too soft. Italian herb roasted zucchini is versatile and pairs well with many dishes. - Serve with grilled chicken: The flavors complement each other nicely. - Top with pasta: Mix it into your favorite pasta dish for added flavor. - Add to salads: Toss it in a fresh salad for extra taste and texture. - Garnish: Use fresh basil leaves for a bright finish. You can also drizzle extra olive oil for richness. {{image_2}} You can add different cheeses to make this dish more exciting. Parmesan cheese works well, giving a nice salty touch. If you want a creamier flavor, try goat cheese or feta. Just sprinkle the cheese on during the last few minutes of roasting. This lets it melt without burning. You can also use mozzarella for a stretchy, cheesy bite. Cheese adds both taste and texture, making each bite delicious. Using fresh herbs can really brighten up the dish. Instead of dried herbs, try fresh basil or oregano. You can chop them finely and mix them in with the zucchini. Fresh herbs add a vibrant taste that dried herbs can't match. You might also add a few sprigs of thyme or rosemary for a different flavor. Just remember, fresh herbs are stronger, so use them wisely. This will give your roasted zucchini a fresh, garden-like taste. You don’t have to stick to roasting. Grilling zucchini gives it a smoky flavor. Just slice the zucchini and toss it with olive oil and spices. Then, place them on a hot grill. Cook for about 5-7 minutes per side. You can also sauté zucchini in a pan. Heat some olive oil, add the zucchini and spices, and cook until tender. This method makes the zucchini a bit softer but still tasty. Each cooking method offers a unique twist, so feel free to experiment! Store roasted zucchini in an airtight container. Let it cool before sealing. This keeps the flavors fresh. You can place a paper towel inside to absorb extra moisture. This method helps maintain texture and taste. If you want to freeze roasted zucchini, start by letting it cool completely. Arrange the pieces on a baking tray. Freeze them for about two hours until firm. Then, transfer them to a freezer bag. Remove as much air as possible. Use within three months for best taste. Roasted zucchini can last in the fridge for about three to four days. Ensure it is in a sealed container. Reheat it in the oven or microwave before serving. This dish remains tasty and easy to enjoy later. Yes, you can use other vegetables! Bell peppers, carrots, and eggplant work well. Just cut them into similar sizes. This helps them roast evenly. Each vegetable adds its unique flavor to the dish. Feel free to mix and match your favorites! No, you do not need to peel the zucchini. The skin adds color and texture. Plus, it holds many nutrients. If you prefer a softer bite, you can peel it. However, I love the taste and texture with the skin on! To make this dish vegan, skip the Parmesan cheese. You can add nutritional yeast for a cheesy flavor. Another option is to use vegan cheese. Just sprinkle it on during the last few minutes of roasting. The dish will still be tasty and satisfying! This blog post explored how to make delicious roasted zucchini. We covered the ingredients, preparation steps, and roasting tips. You learned about storage methods and fun variations to try. My final thoughts: roasting zucchini is simple and offers many ways to enjoy this healthy veggie. Whether you add cheese or fresh herbs, there’s a roasted zucchini recipe for everyone. Enjoy experimenting in your kitchen for tasty results!

Italian Herb Roasted Zucchini

Elevate your meals with Italian Herb Roasted Zucchini, a delicious and easy recipe perfect for any occasion! This dish features tender zucchini roasted with fragrant herbs and a hint of garlic, creating a healthy side that everyone will love. With just a few simple ingredients and quick prep, you'll have a flavorful dish ready in no time. Click through to explore this recipe and bring vibrant flavors to your table!
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Ingredients
  

4 medium zucchinis, sliced into rounds

3 tablespoons olive oil

2 teaspoons dried oregano

2 teaspoons dried basil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the sliced zucchinis, olive oil, oregano, basil, garlic powder, onion powder, salt, and pepper. Toss until the zucchini is well coated with the olive oil and seasoning mixture.

      Spread the seasoned zucchini in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded to allow for even roasting.

        Roast in the preheated oven for about 20-25 minutes or until the zucchinis are golden brown and tender, flipping them halfway through for even cooking.

          If desired, sprinkle the grated Parmesan cheese over the zucchini during the last 5 minutes of roasting to allow it to melt slightly.

            Once done, remove from the oven and let cool for a couple of minutes. Garnish with fresh basil leaves before serving.

              Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings

                - Presentation Tips: Serve the roasted zucchini on a decorative platter, drizzled with a little extra olive oil and a sprinkle of freshly torn basil for a vibrant finish.