Description
A simple and delicious roasted zucchini recipe topped with pecorino cheese and fresh basil.
Ingredients
Scale
- 4–5 medium zucchini, sliced into 1/3 inch thick disks (about 5 cups)
- 2 tablespoons olive oil
- 1 teaspoon granulated garlic powder, or 2 finely minced cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon Aleppo Chili Flakes (or regular chili flakes)
- 1/4 cup finely grated pecorino cheese (or sub parmesan or asiago)
- 6–8 torn basil leaves
Instructions
- Preheat oven to 425F.
- Slice the zucchini into 1/3 inch disks.
- Place in a bowl and drizzle with the olive oil, sprinkle with salt, garlic powder, pepper and optional chili flakes.
- Place in a single layer on a parchment-lined sheet pan.
- Lightly sprinkle each slice with 1/3 teaspoon grated pecorino.
- Bake in the oven for 18 minutes, check, and if needed, rotate, or tent lightly with foil (if getting too dark) and continue baking for 5-10 minutes until fork tender. You want tops nicely golden and crispy with tender middles.
- Place on a platter and scatter with the torn basil leaves. Enjoy!
Notes
- This dish highlights the fresh flavors of zucchini and basil while the pecorino adds a savory touch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Vegetables
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg