Zucchini roast is a healthy and delicious alternative to traditional roasted vegetables. It is low in calories, high in fiber, and packed with vitamins and minerals. In this post, we will show you how to make zucchini roast that is perfectly crispy, not soggy, and full of flavor.
Ingredients
- 4 medium zucchinis
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder (optional)
Instructions
- Preheat the oven to 425°F.
- Wash the zucchinis and cut off the ends.
- Cut the zucchinis into 1/4-inch-thick rounds.
- Toss the zucchini rounds with olive oil, salt, black pepper, and garlic powder (if using) in a large bowl.
- Arrange the zucchini rounds in a single layer on a baking sheet.
- Roast the zucchini rounds for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy.
- Serve the zucchini roast immediately, topped with your favorite sauce or toppings.
Tips and Tricks
- Choose zucchinis with a smaller diameter when possible. That way, you’ll end up with more of the best zucchini rounds, which are the ones that include the edges and skin. The middle ones tend to be more mushy.
- Make sure the zucchini rounds are evenly coated with olive oil and spices. That way, they will roast evenly and become crispy.
- Use a baking sheet with a non-stick surface or line it with parchment paper. That way, the zucchini rounds won’t stick to the sheet and will roast evenly.
- You can use zucchini roast as a side dish or as a topping for salads, pizzas, and more.
