Saturday, March 26, 2011

Oven-Roasted Zucchini

8 medium zucchini, thickly sliced (½ inch) on the bias
2 tablespoons olive oil
2 garlic cloves, pressed
2 roasted garlic cloves, chopped, and 1 fresh garlic clove, pressed
2 tablespoons chopped fresh flat-leaf parsley
6 fresh basil leaves, chopped or ¼ cup chopped herbs of your choice
Note: Tarragon and chervil or tarragon and thyme or oregano and thyme or dill are all good.
Zest of 1 lemon, see photos if you need them
Juice of ½ lemon
Salt and pepper

1. Place the zucchini in a roasting pan(s). Add the olive oil, toss to coat, and arrange in a single layer. Sprinkle lightly with salt. Put the pan(s) in the oven and turn the temperature to 425ºF. Roast for 30-40 minutes, turning once mid-way. The zucchini should be nice and brown on both sides.
2. Mix together the garlic, parsley, lemon zest, and herbs.
3. Make a layer of some of the zucchini slices on a serving dish. Sprinkle with some of the herb mixture, season with salt and pepper and drizzle with the lemon juice. Continue making layers until all the ingredients are used, ending with some herbs on top.
4. Set aside in a cool place for about an hour for the flavors to mingle before serving. Can serve warm or at room temperature. To warm slightly, put the dish in a microwave and heat for 1-2 minutes.

Note: I have made just steps 1 and 2 of this recipe with salt added along with the olive oil. Even at its most simple, it is a delicious dish.

4-5 servings
Adapted from The Silver Spoon, a comprehensive cookbook of Italian food

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