By Ed Backes
There’s been a mother lode of zucchini recently and we need a few ways to deal with it. These two side dishes are delicious ways to serve a bounty of zucchini. And now that the weather has eased up a bit, we can head back to the oven and try one of these roasted zucchini recipes which taste great hot, warm or at room temperature.
- 1 pound of zucchini, ends trimmed, and halved and cut into 4 inch lengths
- 1 Onion, halved and sliced
- 2 cloves of Garlic, finely chopped or minced
- Olive Oil, Fresh ground Black Pepper, Salt
Set your oven to 425 degrees before you prepare the vegetables. To make this as easy a clean‐up as possible, line a baking sheet with aluminum foil. Top it with the zucchini, onions and drizzle the oil over top. Toss to coat everything and sprinkle with pepper and salt to taste.
Pop it in the oven. In 15 minutes, stir everything around and return for another 15 minutes.
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