Roasted Zucchini

One zucchini.  Two ways.

Thyme Roasted Zucchini

-Zucchini
-Thyme
-Olive oil
-Salt and pepper
-Marinara sauce, optional

Preheat oven to 400F.  Slice zucchini into long spears.  Line baking sheet with aluminum foil.  Use olive oil to grease the foil.  Lightly coat zucchini with oil and sprinkle with thyme, salt, and pepper.  Place on pan, skin side down.  Bake 30-35 minutes, or until tender.  Serve alongside sauce, if desired.

Zucchini “Pizza” Poppers

-Zucchini
-Marinara sauce
-Parmesan
-Olive oil

Preheat oven 400F.  Line baking sheet with aluminum foil.  Grease foil with olive oil.  Slice zucchini into thin circles.  Drizzle with olive oil and bake 25-35 minutes, or until tender, flipping halfway.  Remove from oven.  Spoon teaspoon of heated marinara sauce over zucchini.  Top with parmesan cheese.  Serve.

Results:  Both recipes were delicious, although I’d have to say the Zucchini “Pizza” Poppers were my favorite.  Place the circles in a tortilla scoop corn chip, and they’d make perfect party hors d’oeuvre.