This is the easiest thing you can do with zucchini. Roasted zucchini is light and it’s delicious and, unlike zucchini fritters, it requires very little effort. Simply cut zucchini into thin slices, strips or circles and roast on a foil bed in the oven with olive oil and salt.
1lb (500g) zucchini (5-6 tiny, 3 medium or 2 large)
1 tsp salt
olive oil for roasting
56 Calories per portion
Total Fat 2.7g
Saturated Fat 0.4g
Total Carbohydrate 7.6g
Dietary Fiber 2.5g
Total Sugars 3.9g
1Cut zucchini into thin slices and arrange them on a foil bed on a baking tray and sprinkle with salt. Let rest for 15-20 minutes. The salt will draw excess moisture out of the zucchini.
2Once you see enough water droplets on the surface of the zucchini slices, wipe them off with a paper towel and drizzle the zucchini with olive oil. You can add more salt if you feel you wiped a significant amount off. Cover the tray with another sheet of foil.
3Roast zucchini in the middle of the oven at 200°C (392°F) for 30 minutes. Uncover and roast them for another 10 minutes to brown. Switch your oven from “roast” setting to “grill” or “top heat” if you can. Once you see the zucchinis getting light brown at the top, they are ready. Serve hot with a serving of plain yogurt.