Originally part of our Valentine’s luncheon for 70 people, roasted zucchini is (1)simple (2)fresh (3)inexpensive and (4)delicious! I love a side dish like this when cooking for a crowd for all of these reasons and because of the process to prepare it. I can get it completely prepared other than the last-minute cooking. Then, after the meat is done and is ready for its mandatory rest period, the veggie can cook and be perfect!
Level of Difficulty: Easy
Time Required: Prep Time – this depends on number of servings. Plan a minute per serving. Cook Time – 10 minutes
Zucchini – This depends on the size of the zucchini and the number of servings. For 70 servings, I planned on 3 servings per zucchini and purchased 23 zucchini.
Spices – enough to sprinkle over all the sliced zucchini. The spices I used for this meal were:
- Garlic Powder
- Olive Oil
Special Equipment and Other Items Needed:
If doing for 70, you need large baking sheets and a lot of oven space!
Preparing Perfectly Roasted Zucchini:
Wash zucchini and slice off ends. Make an extremely thin slice to remove the skin on two opposite long sides. This will allow each slice to lay flat on the baking sheet and remove some of the bitterness of the skin. Don’t peel the entire zucchini as you need the skin to hold it together.
Slice thin slices of the zucchini. Depending on the size of the zucchini, you should be able to get 4-5 thin, long slices. Then cut these slices in half.Place on the baking sheets, drizzle with extra virgin olive oil and spices and toss to coat. Make sure zucchini is in a single layer on the baking sheet.
When ready to cook, preheat oven to 450 degrees. When at temperature and ready to go, place baking sheets in oven. The zucchini should be done in 10 minutes or less.
Slice layers in equal widths for even cooking. About 1/4 inch is good.
Change the spices. Zucchini doesn’t have a ton of flavor and will take on what is provided. Try adding parmesan cheese and a bit of diced tomato for an Italian flair. Try curry powder for an Indian flair. Try soy sauce and a dash (and I mean a dash!) of sesame oil for an Asian flair. Maybe a bit of sriracha too!
Great side for just about any meal
This was the vegetable for the 2013 Valentine’s Luncheon at my church. If you missed the 3 part series on preparing for this event, click on the link above.