This easy roasted zucchini recipe makes a delicious side dish, and is great for using up the last of the summer zucchini!
This has been a long week. I didn’t expect to get back to my blog until next week, and I have a feeling that I won’t be posting tomorrow. Things at our house are quickly returning to normal in the aftermath of Hurricane Irma, but that is not the case with others in our community. Tomorrow I am hoping/planning to be out helping those who need it.
Yesterday my husband and I had to get some much needed rest after spending two days clearing downed trees and debris from our property. His family was also exhausted after spending two days helping us! Today I am venturing to the nearest grocery store to see what I can find. Being the planner that I am, I had a week’s worth of nonperishable food and baked goods ready in advance of the hurricane, but if there are other options available we are getting a little tired of said foods. I’m not complaining by any means. It would feel wrong to complain when so many other people have seen (and are seeing) much worse than I have. Still, if there are some fresh fruits/veggies and some milk somewhere nearby, it would be really nice right about now.
My brain is tired. Sunday, assuming I have the time and energy, I’ll try to post more about the hurricane and what it has been like for our area. Being located in the northeast part of the state, we didn’t get the worst, but we did get more than we were expecting. It’s been an interesting ride.
So, I’ll just share a quick recipe for now, and hopefully will get back to regular posting soon.
I made this roasted zucchini one day last week before Irma hit. Funny, last week seems like it was three weeks ago instead of one.
Anyway, zucchini is a favorite of Casey’s and he said this recipe is a winner. I’ll take his word for it. I’m too tired to do otherwise right now. 🙂
- 3 medium sized zucchini
- 1 1/2 Tablespoons olive oil
- 1 Tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard
Preheat oven to 450 degrees Fahrenheit. Grease or spray baking sheets with cooking spray. Slice zucchini into thin rounds of about 1/8th-1/4th inch thickness. Place sliced zucchini in large bowl and drizzle with olive oil. Toss to coat. Add seasonings and toss to coat. Spread in single layer over prepared baking sheets. Roast for 20 minutes, until browning, flipping once during roasting.
~K in the Kitchen