Help with roasting zucchini and summer squash please

D

deb-in-mi

Well-known member
I am not a fan of zucchini unless it's in a cake.

However, for company tomorrow I thought I would slice each into 1/3" rounds and bake at high heat (425) for about 10 minutes, then top w/ Parmesan for a quick broil to brown. Have never done this - will it work/be good?

Thank you!

 
Thanks Barb! - sorry if it wasn't clear...just din't know if roasted slices for 10 minutes

and then topping with parmesan for a quick broil to brown the cheese would result in a delicious vegetable. (or would I wind up with something slimy/not done/over done, etc.)

I am zucchini ignorant....

 
Hmm... I have only roasted individual zucchini slices to add to a dish. Never used them on their

own. When I roast them in slices individually, they do come out a little brown, and have weak areas, but I stack them with other roasted veggies, w/ cheese, so know one notices.

Not sure how it would work on their own....

Will wait for others to chime in.

Have a wonderful picnic!

 
I'm definitely not sure, but I think they might be thin and rubbery/tough after heating.

I have marinated zuke strips (lengthwise) in a teriyaki kind of sauce and grilled them and that is good.

Here is a recipe and I think it answers my reservation--you need to marinate or oil them, not just "as is". You could do this and then sprinkle with your parm, which I think would be good

 
Deb, use small or med zucchini/yellow squash and brush with oil

10 minutes might be okay but you should really do a test run first to make sure. That is not a common way of cooking these veg. so try it and see.

 
Thanks Cathy....

I was trying to do something easy and kinda hands off.

The more I think about it just topping them w/ a bit of oil and the parm and then broiling would probably cook them enough (and since they can be eaten raw).

So out of my area of comfort

 
I just tested this - delicious

I lightly sprayed each slice with oil, topped with parmesan, and broiled for 5 minutes. They were perfect. Texture was good (not raw/not soft) and so was flavor.

 
Here's a recipe I make often: Zucchini Snack Pizzas

Zucchini Snack Pizzas
Prep Time: 10 min | Cook Time: 20 min | Servings: 4 to 6 servings | Difficulty: Easy

Ingredients:

1 large zucchini, washed and trimmed
1 tomato, coarsely chopped
1 cup grated mozzarella cheese
4 to 6 basil leaves, chiffonaded, for garnish

Directions:

Preheat oven to 400 degrees F.

Cut the zucchini horizontally or severely on the bias about 1/3 inch thick. Brush with olive oil and season with salt and pepper. Either roast on baking sheet in oven for about 10 minutes or grill. Zucchini strips should retain body and firmness.

Sprinkle cooked zucchini with chopped tomato and mozzarella. Return to oven and allow cheese to melt, about 5 to 8 minutes. Remove from oven and sprinkle with basil.

Serve on plates with knives and forks, moms may have to cut pieces up.

Notes: Very good low carb lunch. I used my fresh tomato sauce. Would be even better with some pepperoni.

Source: http://www.foodnetwork.com/recipes/zucchini-snack-pizzas-recipe.html

Sent from Paprika Recipe Manager. http://www.paprikaapp.com

 
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