This is not one of the prettiest dishes to photograph, but it's one of the tastiest. I really like zucchini, and with a plethora of garlicky goodness I really enjoy zucchini. I often whip this up when I notice a lonely zucchini sitting in my fridge, or during prime season of zucchini abundance.
It's an easy and healthy side dish!
INGREDIENTS:
- 1 lb zucchini, each cut lengthwise twice, and then cut in half across the middle
- 1 tablespoon fresh minced garlic (about 6 cloves)
- 2 to 4 tablespoons extra virgin olive oil
- generous sprinkling of sea salt and freshly ground black pepper, to taste
- 1 teaspoon Herbes de Provence, or Bragg Organic Sprinkle (I use the Bragg seasoning)
DIRECTIONS:
1. Place oven rack on top rack spot in the oven, and preheat to 450 degrees.
2. Align the zucchini pieces, skin down, on a parchment covered cookie sheet, or glass dish.
3. Mix the garlic in with the oil in a small bowl. Spoon or brush garlic oil over all of the zucchini pieces. Sprinkle with sea salt, black pepper, and seasoning blend.
4. Place in oven and cook until zucchini begins to brown, and is tender to touch with a fork (approximately 10-12 minutes). Remove from oven and lightly sprinkle again with sea salt.
5. Serve warm and enjoy!
Approximately 3-4 servings
(Adapted recipe from here)
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