Simple… Roasted Zucchini

Something Simple... Roasted Zucchini

Today was one of those days…  By the time dinner was a thought in my head I had run out of time.  Not always a good situation when you are cooking everything from scratch based on the Specific Carbohydrate Diet.  So, I went for a simple vegetable that would be ready alongside whatever else I could think of in a half hour…  Roasted Zucchini.  When you roast vegetables, their savory sweetness comes out.  Zucchini (or any summer squash) is no exception.  You might think that you cannot roast such a vegetable as it is not as dense as other squashes.  Most vegetables require a higher heat and longer roasting times.  Just stick to the method I describe below and you will have a simple, delicious side dish every time.

Roasted Zucchini

Ingredients:

• 1 large Zucchini (or any summer squash)
• 4-5 Mushrooms (optional)
• Olive Oil
• Sea Salt
• Dried Parsley

Method:

1. Preheat your oven to 350 degrees.  Line a baking sheet with parchment paper.
2. Thinly slice the zucchini into rounds, about 1/8 inch thick, and place in a medium size bowl.  Use a mandolin or food processor slicing blade if you have it to make the job go much quicker.  Do the same with the mushrooms, if you are using them, and add them to the bowl with the zucchini.  I usually just cut the mushrooms by hand as they don’t slice very easily using the other tools.
3. Pour about one tablespoon olive oil over the zucchini and toss to coat.  If you feel that they are not evenly coated, add a little more olive oil until all pieces are lightly coated.
4. Spread onto the parchment lined baking sheet in one even layer.  The zucchini/mushrooms can touch eachother and slightly overlap; however, you want to make sure you have one layer or they will not roast properly.  I tend to lay them down in rows one by one, just slightly overlapping.  One large zucchini should fill the baking sheet.
5. Sprinkle with sea salt and dried parsley.  Roast on the middle rack of the 350 degree oven, uncovered, for 25-30 minutes.  The zucchini is done when they begin to turn golden brown and appear a little dried out.  Sometimes you will have some that are more “done” than others.  That is okay.  Remove from the oven and let them rest for just a few minutes before serving.

I find that cooking according to SCD requires me to make the most of the time I have on hand to be in the kitchen.  This method really is quick, allowing you time to focus on a main ingredient for dinner rather than fussing over steaming the zucchini just right!  Enjoy the sweet rewards of roasting!!