CSA member Kathleen shared this way to prepare zucchini or summer squash. The recipe suggests using the oven, but Kathleen discovered it works just as well in a toaster oven or on the barbecue.
Roasted Zucchini with Garlic
- 1 lb zucchini each cut in half across the middle, then each half quartered lengthwise
- 1 teaspoon fresh garlic cloves minced
- 1 Tbsp olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon Herbes de Provence or dried thyme, or 1 teaspoon of fresh chopped thyme
Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Place the zucchini and garlic in a bowl and toss with olive oil.
Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).
Roast the zucchini for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)
Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste. Serve and enjoy!