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Oct 27, 2000 02:41 PM

Roasted zucchini

  • c

I've just discovered this amazing substance. I think I'm in love. So far I've had roasted zucchini and Swiss sandwiches and pasta with r.z., garlic and Parmesan. Roasting intensifies the flavor of the zucchini. It's so easy to make. All you do is cut long diagonal slices 1/4 inch thick, brush them with olive oil and put them on a baking sheet or pan at 400 degrees until done to your liking, turning them halfway through. I use a Pyrex pan. If the zucchini are a bit watery, they'll stick, but gentle application of a spatula will loosen them.

Can anybody suggest more ways of eating this stuff?

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  1. my roommate recently made me this turkish dish: zucchini, yellow squash, green pepper, and fresh jalapeno pepper sauteed (not roasted, but i'm sure you could work around that) with plenty of garlic till tender and browned. then she cooled everything and mixed it in plain yogurt and seasoned with salt and pepper. served cold over warm couscous, it was one of the best things i've ever eaten.

    1. b
      Bill Pisarra, Jr.

      Try this: oil and SALT them before roasting. You'll find the water drawn out more and the flavor intensified.

      Then try the same technique with other vegetables.