Chilly, crisp Fall weather calls for less cold salads and more hearty cooked vegetables. Here’s one simple side dish I love – Simple Roasted Zucchini.
Zucchini (and yellow summer squash, also called courgettes) have become an absolute favourite in my kitchen. Easy to customize, and adaptable to many different flavour profiles, zucchini is fast to prepare, quick to cook, and quite nutritious.
Since we eat the skin and seeds of this versatile marrow, we get a wider range of nutrients than we do from other vegetables that are generally peeled and deseeded before consuming (such as larger, tougher squash varieties). High in copper and manganese, zucchini and summer squash are also a lovely source of vitamin C, magnesium, B6, folate, potassium, dietary fibre, carotenoids, and so much more. For a full nutrient profile, see here.
Serve roasted zucchini alongside meat dishes, atop a warm salad, or add to your favourite Buddha Bowl. Got leftovers? This easy peasy dish even pairs well mixed into your morning sweet potato hash or egg scramble. Yum!
Simple Roasted Zucchini
1 large or two small zucchini or summer squash
1 small onion or shallot
drizzle extra virgin olive oil
seasoning – salt, pepper, herbs (sage, rosemary, thyme, dill, etc.), or spices (cumin, turmeric, ginger, etc.) to taste
Chop zucchini and onion into similar size pieces, approximately 1-2 inches in size. Arrange in an even layer on a lined baking sheet and drizzle with olive oil. Add seasonings as desired (PRO TIP! Try waiting to add salt until your zucchini is cooked – salt encourages zucchini to release water, resulting in potentially soggy veggies!). Roast at 375F for approximately 30 minutes, turning or shuffling a couple times throughout to ensure even cooking. Edges should be golden brown and a little crispy for that ever-delightful roasty flavour.
Salt to taste and serve warm for maximum enjoyment.
Love this recipe? Love all things zucchini? Then I think you’ll love this awesome recipe for Zucchini Fennel Fritters!