Roasted Zucchini

Ingrédients

• 4 small zucchini (or 2 large)
• 2 tablespoons extra virgin olive oil
• 2 cloves of garlic (minced)
• 1 teaspoon Italian herb seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons freshly grated Parmesan (use vegetarian or vegan parmesan if required)
• 2 tablespoons chopped parsley (or other herbs)

Préparation

1. 1

   Preheat the oven to 400 degrees F / 200 degrees C. Place an oven-safe cooling rack onto a baking sheet.(Tip: if necessary, you can place the zucchini directly onto a baking sheet lined with baking paper or foil, but it might get a little bit soggy.)

2. 2

   Oil: First, prepare the garlic oil. Mince the garlic, then stir it into the oil along with the Italian herbs, salt and pepper. Set aside.

3. 3

   Cut: Meanwhile, wash the zucchini, trim and discard the ends, then cut them in quarters lengthways. Then cut the long spears into 2 or 3 pieces.

4. 4

   Coat: Put the zucchini into a large mixing bowl and drizzle with the infused oil. Gently toss it all to coat.

5. 5

   Rack: Place the zucchini onto the rack over the baking sheet. Don’t overcrowd them and use two baking sheets with racks, if necessary.

6. 6

   Bake the zucchini in the oven until it turns softer and begins to brown - about 20 minutes.

7. 7

   Serve: Sprinkle with the parmesan and parsley and serve warm.