Roasted Garlic Zucchini

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Roasted Garlic Zucchini

 

1 lb. zucchini, each cut lengthwise twice, and then cut in half across the

middle

1 tbsp. fresh minced garlic

3 tbsps. olive oil

salt and freshly ground black pepper

1 teaspoon fresh herbs, such as sage, rosemary, oregano, basil, or other

fresh herbs

 

Preheat oven to 450 degrees. Make sure there is a rack on the top rack spot

in the oven. Align the zucchini pieces on a cookie sheet, skin down. Mix the

garlic in with the oil in a small bowl. Spoon or brush garlic oil over all

of the zucchini pieces. Place in heated oven on the top rack. Set the timer

for 5 minutes and check to see if the zucchini is beginning to brown at the

end of 5 minutes. If not, continue to add 2 or 3 minutes at a time until the

zucchini begins to brown. Once it begins to brown, remove one piece and test

for doneness. The zucchini should be cooked, but not mushy. Remove from oven

and place in a bowl. Mix in herbs. Add salt and pepper to taste.

Makes 4 to 6 servings.