I’m one of those people that gets really excited for zucchini. I love it. I love it a lot. And it makes me really happy to eat it. I love it in bread, I love it roasted, I love it in cake & brownies, and I know I’ll love it in the recipes I’ve been pinning! (There are a lot.) Roasted zucchini is so fabulous, we’ve had it twice this week, and I can’t wait until I have more zucchini ready to pick!!
4 zucchinis (or as much as you need/have)
fresh cracked pepper
Preheat oven to 350 degrees. Line baking pan with foil, spray with non-stick cooking spray. Cut zucchini into thick slices, about 3/4 to 1 inch in thickness. Place on pan. Sprinkle liberally with seasoning salt, pepper, and parmesan cheese. Sprinkle conservatively with cayenne pepper. Roast for about 30 minutes, or until tender. Then try to get some before your husband eats it all!
He kept eating all the zucchini, it was hard to get any pictures!
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Becky is a wife, mother, avid cook and novice gardener. She loves growing organic, wholesome food right in her backyard that she can transform into a delicious creation in her kitchen. When she's not growing or cooking food, she enjoys running half marathons, reading, and watching her children pull weeds in the garden.
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