Olive oil’s affinity for roasted vegetables is well known. Here, it coats zucchini, a somewhat watery vegetable that benefits from a long roast. Serve it with chicken pork, beef, or tofu.
- 4 medium zucchini, quartered lengthwise
- 2 cloves garlic, peeled and chopped
- 4 tablespoons extra virgin olive oil
- 3 tablespoons chopped fresh thyme
- Coarse salt (kosher or sea) and freshly ground black pepper, to taste
- 1/3 cup panko or other dry breadcrumbs
- 2 mild red chile peppers, such as Fresno, cored, seeded, and thinly sliced
- 2 tablespoons torn fresh mint
- 2 tablespoons finely grated Parmigiano-Reggiano
- Zest of 1/2 lemon
Preheat the oven to 250°F. Line a rimmed sheet pan with parchment. In a bowl, toss the zucchini, garlic, 2 tablespoons of the olive oil, thyme, salt, and pepper. Place the zucchini on the sheet pan, cut sides up.
Roast the zucchini for 90 minutes, or until the spears are tender and beginning to shrivel. Increase the oven temperature to 350°F. Continue roasting for 10 minutes. Transfer the zucchini to a serving plate or platter. Replace the parchment on the sheet pan.
In a small bowl, combine the panko with the remaining 2 tablespoons of olive oil. Spread the panko on the sheet pan and toast for 3 to 5 minutes, or until golden brown. Sprinkle the zucchini with the panko, chiles, mint, Parmigiano-Reggiano, lemon zest, and a little more salt and pepper.
Serves 4 to 6 — Recipe adapted from bostonglobe.com