Roasted Garlic Zucchini

Zucchini was always one of those vegetables that I thought went well with other things—throw it in a soup, shred it for a salad, sneak it into pancakes or casseroles. But by itself? Um, no thank you.

But my mind was changed when I happened upon this simple way of preparing zucchini. By adding just a little salt and garlic powder, and slicing thinly to give it a chip-like quality, this rather plain veggie is turned into a tasty side dish or snack. This recipe works well with yellow squash too. Go ahead and substitute or use some of both!

You’ll only need:

  • 1-2 zucchini (or yellow squash)
  • Olive oil
  • Sea salt
  • Garlic powder

Take zucchini and cut into very thin slices. Spread flat across an oiled baking sheet. Brush with olive oil and sprinkle sea salt and garlic powder to taste.

zucchini pic 1

Bake at 350 degrees for roughly 20-35 minutes. It really just depends on how you prefer the texture (a more crisp, almost-burnt texture would need a longer bake time; a more soft and soggy texture would need shorter) and how thin or thick the slices are. You may need to play around with it a few times to find what works best for you.

zucchini pic 2

And that’s it! Enjoy.

What are some other flavorful ways to eat zucchini? Please share!

This post was shared at Homestead Barn Hop, Mostly Homemade Mondays, Natural Living Monday, What’d You Do This Weekend, Anti-Procrastination Tuesday, Fat Tuesday, Gluten-Free and DIY Tuesday, Healthy Tuesday, Totally Talented Tuesdays, AIP Recipe Roundtable, Allergy Free Wednesday, Gluten-Free Wednesdays, Real Food Wednesday, Waste Not Want Not, Wellness Wednesday, Full Plate Thursday, Pennywise Platter Thursday, Simple Lives Thursday, Thank Your Body Thursday, The HomeAcre Hop, Fight Back Friday, Gluten Free Fridays, Let’s Get Real, Natural Family Friday, Real Food Fridays, Unprocessed Fridays, Savoring Saturdays, Eating Inside the Box

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31 thoughts on “Roasted Garlic Zucchini

  1. Thanks for the recipe! I am trying SOOOO hard to get away from the grocery store permanently to eat everything my garden produces. Not an easy task! I have been blessed with enough zucchini’s the past few years to up my eating. And now, a new recipe! 🙂

  2. my favorite way to fix zucchini is slice small tender ones lengthwise, brush with olive oil, broil til brown & sprinkle with a little garlic powder & parmesan & finish browning. delicious.

  3. Oh my yumminess! I love love zucchini and garlic. I pinned it and definitely plan on making this. Thank you for sharing 🙂

  4. My new favorite is oven fried. Mix 1 T of oil with one cup of bread crumbs, or panko crumbs. Add some grated parmesan and any spices you like. I cut my squash into long slices, then bread using flour, egg, and crumbs. Bake on a lightly oiled pan at 425 till brown and crispy.
    Serve plain, with ranch, or even marinara sauce.

  5. I love zucchini. I really like this recipe except I usually substitute the olive oil for coconut oil. Thanks for sharing on Real Food Fridays Blog Hop.

  6. Hi Sara,
    Your Roasted Garlic Zucchini will be fantastic! Hope you have had a great weekend and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  7. Pingback: Thank Your Body Thursday #69

  8. Pingback: 60 Autoimmune Protocol Zucchini Recipes | salixisme

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