It’s here. That part of the summer when the piles of zucchini start getting bigger and when (at least in the midwest) you have to be careful to lock your car so that no one can leave a bag of garden-fresh zucchini on the front seat.
At least that’s the joke they tell. Funny thing is, I actually like zucchini. My brother, though, that’s another story. He’s famous in our family for refusing to eat zucchini and for smuggling it out to the trash in a napkin whenever it was served. I’m not sure he would like this zucchini, but so far, everyone who has tried this version has loved it.
So, I thought I’d share it here. Just in time.
It’s not a hard recipe. The trick is to make sure the oven is hot enough (I like it at about 450 degrees) and that the zucchini is cut into thick slices (1/2 to 3/4 inch thick). The rest of it doesn’t seem to matter as much.
(Note: the beautiful, ripple-edged zucchini in this picture were a gift from SV who grew them in her garden. Thanks!)
Easy roast zucchini
(serves 2-4 people as a side dish)
Preheat the oven to 450 degrees.
2 tablespoons extra virgin olive oil
About 2 pounds fresh zucchini
1 tablespoon Aleppo pepper
1 tablespoon smoked paprika
¼ teaspoon ground ginger
1 teaspoon Nanami Togarashi assorted chili pepper* (or cayenne pepper to taste)
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt (or more to taste)
Spread 1 tablespoon of the olive oil on a sheet pan.
Slice the zucchini into rounds ½ to ¾ inch thick and place them on the oiled pan, sliding them around to ensure that the undersides are coated with olive oil.
Brush the tops of the zucchini slices with the rest of the oil.
Mix all of the spices together in a small bowl and sprinkle them as evenly as possible over the tops of the zucchini slices. I sometimes use the brush I used to spread the oil to more evenly distribute the spice mixture.
Put the pan into the oven. Check it after about 20 minutes and shake the pan a bit to make sure that none of the zucchini is sticking.
Put the pan back into the oven and check it again after about 5 more minutes. If the zucchini isn’t browning yet, put it back for another few minutes.
When the edges of the zucchini start to brown, flip the slices over and return the pan to oven for another 5 or 10 minutes, until all the slices are turning brown around the edges.
Slide the zucchini into a serving bowl, spiced side up.
Serve straight from the oven or at room temperature.
*available at Asian food stores (I got this jar at Uwajimaya)
Give this recipe a try and let me know what you think.