Roasted Zucchini “Fries”

As the summer draws to a close (where did it go???), I’m always faced with the late-summer farmer’s market bounty of tomatoes and zucchini. And while I’m perfectly happy eating them any number of ways, I’m always looking for new things to do with them.

Yes, world, until recently, I hadn’t actually ever roasted zucchini with just olive oil, salt, and pepper. I consider myself drawn to relatively simple recipes. Case in point is this. Or this. Or this. See? Simple. Yet, I’ve never actually just taken zucchini, tossed it with olive oil and s&p and roasted away.

I’m not sure what’s behind my relative neglect of roasted zucchini. Lord knows, I’ve steamed it enough. Sauteed it. Pureed it. Done pretty much everything to it except roast it. But then, sometimes it’s the most obvious things that you miss. The first flowering of that tree in your front yard each spring–how often do you miss that first bud? One day it’s just in full-bloom. So I missed the joy of roasting zucchini by itself, just the taste of the vegetable with nothing fancy. No extra spices, no other veggies. Just the zucchini.

I julienned these, but you don’t have to stick to that shape. Try slicing them into circles. Or chopping them into wedges. It’ll taste the same, after all.

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