If you are up to your ears in Zucchini then congratulations and sympathy at the same time! I know the feeling, but each year, I get better and better and finding ways to make sure that our zucchini harvest goes to good use with very little waste. Here is one of our favorites side dishes, this Easy Roasted Zucchini Recipe. And when I say easy, I mean EASY! Even better, its delicious and we rarely have any leftovers on this one.
Easy Roasted Zucchini Recipe
½ teas. Garlic Powder
½ teas. Salt
½ teas. Rosemary
¼ teas. Black Pepper
1 lemon, juiced
2 Tbsp. Olive Oil
3 Tbsp. Panko Bread Crumbs
Cut Zucchini in half, length wise, and then into ½ inch half-moons.
In a large bowl combine the Zucchini, Garlic Powder, Salt, Rosemary, Black Pepper, lemon juice and Olive Oil. Let sit for 10-15 minutes.
Preheat oven to 400˚.
Add 2 Tbsp. of Panko to the Zucchini and mix well. Spread out on a baking sheet sprayed with cooking spray.
Sprinkle last 1 Tbsp. of Panko over the top. Bake at 400˚ until Zucchini are softened and panko is browned, 15-20 minutes.
Serve Hot. Enjoy!