Recipe - Quick Roasted Zucchini

The trouble with being at school is that I rarely cook, so my ingredients go to waste a lot of times. I saw that the large zucchini in my fridge was about to die, so I figured I'd roast it up to accompany my dinner last night. This turned out deliciously well. The portions will vary depending on how much you have and what your tastes are like so apologies for being "vague" about the measurements. Do as you think right!

Step 1: Ingredients (serving size: varies)

  • zucchini, cut into vertical strips
  • garlic salt (to taste)
  • olive oil (to taste)
  • crushed red pepper (to taste)
  • Italian seasoning
  • garlic, minced

Step 2: Mixing the ingredients
I have the zucchini peeled and sliced in the picture above. You don't have to remove the skin but I did because some parts of it were going bad. Oops. Anyhow, you want nice sticks of it. Turn your oven on to 450 degrees Fahreinheit. Mince the garlic. Add your olive oil first and mix it around until the sticks are properly lubricated. This is to help the other ingredients stick. Add the Italian seasoning and then garlic salt. Garlic comes next. Place the sticks on a baking sheet in one layer and add the crushed red pepper last.

Step 3: Completion
Stick your sheet into the oven and let it roast for 15 minutes. Depending on how thinly you cut the slices, some may burn like mine did. Oh well. The aftermath was still delicious, especially with how crunchy the garlic got. Enjoy!