Roasted Zucchini in Olive Oil

We spend a lot of time thinking about the main dish at dinner and not very often do we give enough credit to the side dish. This roasted zucchini in olive oil is a fast and delicious side that goes with just about everything.

I only have one rule about zucchini, it can’t be mushy. I do not like mushy zucchini, so I cook this just until it’s cooked, but still has a little firmness to it.

I also love this because I can get this into the oven quick, even before the oven is finished preheating. We all do it, sometimes preheating takes too long. Unless you have a fancy oven — which I do not — getting that oven up to 425 degrees take a hot minute (pun!)

Zucchini is in season typically in late summer, around July/August depending on where you live in the U.S. If you grow it, then you know it only takes having more than one plant to be swimming in zucchini. There is only so much zucchini bread that can be made, you really need other delicious ways to cook up your harvest.

If you’re not a gardener, then you’re still in luck during zucchini season. Why, you ask? It’s super cheap in stores and at farmers markets. You see, they are trying to offload zucchini too — so, everyone wins when zucchini is abundant.

If you need other ways to cook up zucchini, I’ve got you!

• Mediterranean Vegetable Ring
• Whole Wheat Chocolate Chip Zucchini Muffins
• Creamy Tortellini Sausage and Vegetable Soup

Some of you may be more familiar with zucchini through some recent diet trends. It’s pretty low in carbohydrates, so it’s used a lot as a replacement for pasta…not my favorite use, although I have been known to spiralize my zucchini now and then for a side dish.

Zucchini is very nutritious, it contains vitamin A, vitamin C, potassium, and magnesium. Those are big ones. It has smaller amounts of vitamin K and B vitamins.

You’re getting a lot from this humble veggie, so give it a try with this roasted zucchini in olive oil.

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