Italian-Style Roasted Zucchini
I was in Lugano, Switzerland and loved this roasted zucchini dish at a quaint café by my hotel. I had never tasted zucchini like this in my life and it instantly became my favorite way to enjoy it. The mint makes this dish great but adding a little Italiano Pronto made it AMAZING!
¼ Teaspoons Italiano Pronto
3 Organic zucchini, cut in rounds
2 Teaspoons Fresh mint, chopped
1½ Tablespoons Oregano, chopped
8 Tablespoons Olive olive oil
This is everything you'll need for this fantastic recipe.
Rinse the zucchini. Slice it in about 1/4" rounds (see picture above). Chop the mint and oregano after rinsing. Place all ingredients in a bowl. Add oil and ¼ teaspoon of Italiano Pronto seasoning.
Mix well to where there is plenty of oil covering the zucchini. Lots of oil is great in this recipe so don't be shy with it. Besides, it's great for dipping bread in after the zucchini is gone!
Roast at 400 degrees for about 20 minutes, or until the tops are a little browned. The crispy edges have so much flavor so it's okay if they get a little charred.
Great to eat as is, on sandwiches, in salads, with cheese plates or charcuterie, antipasti, or as a bruschetta topping.