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Roasted Zucchini Slices

This dish features sliced zucchini that is roasted until golden and crispy around the edges, developing a caramelized exterior and tender interior. The method involves tossing zucchini with olive oil and sea salt before roasting it at high heat to achieve a crunchy, flavorful finish. The final appearance displays slices with a browned, crackly surface and a fragrant nutty aroma.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 85
Ingredients Equipment Method

Ingredients
  

  • 2 medium zucchini sliced into 1/4-inch rounds
  • 2 tablespoons olive oil for tossing the zucchini
  • 1 teaspoon sea salt or to taste

Equipment

  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
  2. Wash the zucchini and slice it into rounds about 1/4-inch thick, aiming for uniform slices for even cooking.
  3. Place the zucchini slices in a large bowl and drizzle with olive oil, then sprinkle with sea salt. Toss gently to coat all slices evenly; they should glisten with oil and be slightly salted.
  4. Arrange the coated zucchini slices in a single layer on the prepared baking sheet, making sure they don't overlap for maximum crispness.
  5. Place the baking sheet in the oven and roast the zucchini for about 15-20 minutes, or until the edges are golden brown and crispy, and the slices have a fragrant aroma.
  6. Remove the zucchini from the oven and let it cool slightly for a couple of minutes. The edges will be crackly, and the bottom will be a rich golden hue.
  7. Serve the roasted zucchini slices warm or at room temperature, enjoying their crunchy texture and nutty aroma as a snack or side dish.