Garlic and herb-roasted zucchini

Garlic and herb-roasted zucchini

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

Thin slices of zucchini turn out really well when roasted with garlic and herbs. Serve them as a small starter with some bread and mixed olives.

Ingredients

Quantity Ingredient
2 medium zucchinis
1/2-1 teaspoon sea salt flakes
2 garlic cloves, finely chopped
1 tablespoon dried thyme, oregano and/or rosemary
or 3 tablespoons fresh thyme, oregano and/or rosemary
2-3 tablespoons olive oil

Method

  1. Preheat the oven to 230°C. Top and tail the zucchinis, and slice them diagonally into thin slices, approximately 4-5 mm thick. Arrange in one layer on baking trays lined with non-stick baking paper.
  2. Sprinkle with the sea salt flakes and finely chopped garlic (crushed garlic will be too acrid). Scatter the herbs over the top and drizzle over the olive oil.
  3. Bake the zucchini in the middle of the oven for 10-15 minutes, or until lightly golden. Serve either just cooled or cold.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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