Roasted Zucchini with Crunchy Garlic and Sea Salt
Super easy, phenomenally delicious. Our sweet neighbors brought over a zucchini from their garden that was the size of a baseball bat. But its size didn’t detract from its flavor. It was beautiful, inside and out!
Roasting zucchini gives the vegetable a tender, delicate bite on the inside with a crispy, smoked flavor on the outside. Pair that with garlic and salt and you have a winner. My kids couldn’t get enough of this dish and asked for it to be packed into their school lunches for the following day. Too bad there wasn’t any left over!
To make this simple dish you’ll need:
- a large zucchini or a few smaller ones
- olive oil
- crunchy garlic (this can be found in the spice section of your grocery store or you can mince and toast your own)
- sea salt
Preheat your oven on its highest broil setting. Wash and then slice the zucchini into spears, leaving the skin on. Arrange the spears on a baking sheet and pour some olive oil over them, using a basting brush to coat them evenly. Roast until browned to a golden hue. Be sure to turn the spears part-way through the cooking process. When finished, transfer the zucchini to a platter and sprinkle generously with the crunchy garlic and sea salt. Serve piping hot!