As the seasons change and zucchini are about to disappear from the market (ok, not really, but the local, in season zucchini will be gone and that's all that really matters), I decided to cook some up as simply as possible, in order to fully appreciate the flavour.
This recipe was the most basic one that I found and I always find that roasting vegetables really brings out their flavour quite nicely.
This recipe is somewhat similar to this eggplant recipe, and I'd imagine the two would combine together quite nicely. I first sliced 8 smaller zucchini lengthwise, about 5-6 slices per zucchini. I thinly sliced 3 garlic cloves, and chopped 2 tablespoons of parsley and 6 large basil leaves. I then placed the zucchini in a roasting pan, drizzled wtih a couple of tablespoons of olive oil, and tossed them to coat them well.
I roast the zucchini in a 425º for about 20-25 minutes and then layered the zucchini with the garlic, parsley, basil, sea salt, pepper and a drizzle of olive oil. The recipe recommends cooling for about an hour. I'm pretty sure I waited almost that long, but can't promise it. Although, obviously, the longer it sits the more of a chance the flavours have to properly mingle!
The dish was delicious and quite simple to prepare. The cooking and mingling time is a bit on the longer side, but the prep work is minimal and it's a great way to showcase the flavour of the zucchini. It's even delicious as a cold antipasto a day or two later.
Tasty Factor: A Ease of Preparation: A Modifications: None.