When I decided I was going to try to make Penne a la Betsy from the Pioneer Woman’s (aka P-Dub) website, I needed something to go with it. We eat far too many potatoes and breads in this house, so I wanted to cook something green. I thought, we’re having Italian and zucchini sounds Italian, so there we go! Roasting it really didn’t take long at all, and it’s much healthier than the fried version Mama always cooked for us.
First give the zucchini a good wash. After you wash them, cut off the ends. Start by slicing them in half lengthwise, then slice each half in half. So what I should’ve said was to just quarter them lengthwise, but that would’ve been way to simple.
Now, cut all the halves in half (again). Throw ‘em all in a mixing bowl and pour a little olive oil in there. Add the garlic. I used the Pampered Chef garlic press here. Add your salt, pepper, and Italian seasoning, all to taste. Then, sprinkle just a little paprika as evenly as you can to give it just a little bit of color. Toss everything around to coat the zucchini evenly.
Put the zucchini in a single layer in a roasting pan or on a cookie sheet. Bake at 475º for 6 or 7 minutes, the switch the oven to a high broil. Broil until they start to brown. Serve with your favorite main course, or just eat them alone. Very tasty, if I do say so myself.
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Pretty good, and it would be easy to modify the spices and/or the veggies to get a completely different dish.
I am always looking for zucchini recipies … I still have some in the freezer from last year, and this year’s crop is starting to get big!
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lamb623 on 8.10.2009
This is my favorite way to make zucchini, I also will sprinkle Parmesan cheese on it sometimes too it’s very good that way!!