Oven Roasted Garlic Zucchini Spears bake up easily in the oven with a topping of roasted garlic, Parmesan cheese and crunchy bread crumbs.
Oven Roasted Garlic Zucchini Spears
By Sue Lau | Palatable Pastime
Oven Roasted Garlic Zucchini Spears is my recipe of the day. I still have zucchini in abundance (and will for awhile, by the looks of things in the garden!)
I know I am always looking for new and delicious ways to serve it. And this is another of those recipes.
Much like your normal baked and breaded zukes, but I had some roasted garlic and thought it would make a delicious addition. And so it does.
Roasted Garlic is a Flavor Bomb!
Mashed up with a fork and spread along the length of the squash. Then I topped it with a crumb mix of grated Parmesan and crushed croutons. Because croutons are extra crisp and come packed with flavor.
Then it is just a matter of baking it until it is tender enough to get a fork in, but not so much that it is soft. I hate really soft and overcooked zukes. They seem so watery. This is cooked just right.
I chose smallish zukes for this, the ones just slightly longer than your hand. The really big ones, and I know you have those out there, really need to be cut and have the seeds removed.
Choose your Zukes…Wisely!
If you are choosing zukes in the market, try to select ones that are really firm and don’t bend very much, if at all. If you can wiggle it back and forth like a bookworm, it definitely is not fresh. Also avoid ones that have nasty looking ends. I have seen some at the market that are gross.
These are sliced in half lengthwise. No need to trim the bottom if you slightly crumple the foil on the pan. And that is pretty much it. I figure one smallish zuke per person, which is two halves, although a child will eat only one or perhaps half of one, depending how old they are.
Oven Roasted Garlic Zucchini Spears
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Oven Roasted Garlic Zucchini Spears
Oven Roasted Garlic Zucchini Spears
Ingredients
- 4 medium zucchini split lengthwise (6" each)
- 1/2 cup roasted garlic cloves
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons crushed seasoned croutons
- 1/4 teaspoon Italian seasoning
- 2 teaspoons olive oil
Instructions
- Preheat oven to 400F.
- Split zucchini lengthwise and line up on a baking pan.
- Mash garlic cloves into a paste with salt and black pepper; spread over zucchini.
- Toss Parmesan with crushed crouton crumbs, Italian seasoning and oil; sprinkle over the tops of zucchini.
- Bake for 25 minutes or until tender; place under broiler to brown a little more if needed.
Notes
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