These zucchini have all the juice and flavors sealed inside. Quick and incredibly easy to prepare.
I roasted these zucchini using left-overs from roasting lamb chops earlier that evening — minced garlic, flour and a hot oven. It came out surprisingly well. The zucchini was tender and full of flavor; the thin layer of crust on the top side was slightly browned and the smell of roasted garlic was wonderful.
We all love the juicy baby zucchini; but when the juice comes out during cooking, it can get a little too watery; when the water is finally cooked down , you aren’t left with much zucchini either. But for this dish, the coat of flour has really helped sealing in the juice and the flavor, as well as adding volume and texture.
- 4 baby zucchini, cut into about 4 mm slices
- 4 cloves of garlic, finely chopped
- 1 tbsp oil
- 2 handful of flour
- salt to taste
Pre-heat the oven to 195 °C. Mix zucchini, garlic and oil in a large bowl. Sprinkle in flour and stir to coat the zucchini. Add extra flour if needed until all the zucchini is thinly coated. Spread the mix onto a lightly oiled baking tray, roast for 10 minutes. Set to fan-bake for another 5 minutes or until the top is slightly browned. Salt if necessary and serve.
It is my favorite vegetable to go with roasted lamb chops. They can be prepared at the same time, in very much the same say. A real time saver for a week day roast dinner.