Monday, July 23
HOW TO: Roast Zucchini
Preparing the zucchini is the most important aspect of the roasting process. You want the zucchini slices to be uniform and even in size and thickness. I recommend using a french mandolin. They are easy to find in stores and you can get a good one for around 15-18 dollars.
I have a pamper chef mandolin, it has interchangeable blades and cost around 25 dollars. Regardless of your product make, try to use the V-slicer for more uniform pieces. Slice your zucchini one at a time, allowing the slices to pile up to high will cause a backup which will create slicing troubles. Gently slide the zucchini across the blade and watch your fingers as you get closer, several mandolins come with cut guards, use it if your close to the end of the zucchini.
You want to coat the slices of zucchiniwith a light coat of olive oil. To do this, place the slice zucchini in a bowl which is large enough to toss around without it spilling all over the place.
Add 1/4 cut to 1/2 cup of olive oil to the bowl and toss the zucchini in using tongs carefully. Once the zucchini is nicely and evenly coated with the olive oil, it is ready for cooking.
To get the zucchini roasting, preheat your oven to 450 degrees and line a few baking sheets with parchment paper.
Carefully move the zucchini slices to the parchment line trays. You want a nice single layer, with no pieces on top of others. This will take a few minutes, but just keep at it. It will help create and even roasting on the whole tray.
If your going to season the zucchini or want a great basic seasoning to add to the zucchini for side dishes or salad. A great basic seasoning is equal amounts of garlic powder, ground black pepper, and parmesan cheese.
Once your fully coated and ready to go.
Lower oven to 425 and slide the trays into the oven.
Roast for ten minutes and rotate the trays, continue to do this until a deep golden color forms. It will take close to 40 minutes to full roast.
Store in a bowl covered with plastic wrap or in an air tight container for up to a week.