I absolutely love zucchini in pretty much any form. Roaming the great H-E-B one day, we found a new-to-us type of Zucchini called Calabacita. This is really just “Mexican Summer Squash” and it has effectively the same flavor profile as your standard green zucchini. We were in the middle of an ice storm with a temperature high of 20° and a real feel of about 9°. Some football fans from further up North may be used to grilling out in these temps, but not this it’s-never-too-hot-outside cook! I decided to take another healthy route and roast these babies up, and boy did they deliver!
What’s great about this recipe is that it can really be used with any type of summer squash. These types of squash are hardy enough to hold up to the heat and have enough water content that you don’t need to bathe them in butter or oil to keep them from shriveling in the oven. Try mixing some different squashes together for a colorful side that will bring a pop of brightness to any plate!
Roasted Zucchini/Calabacitas
Ingredients
- 2 Calbacitas (Longus) or Zucchini
- 1-2 Tbsp Extra Virgin Olive Oil garlic flavored or oil of choice
- 1 Tbsp Garlic Paste or Minced Garlic ("Jarlic")
- 1/2 Tbsp Italian Seasoning
- 1/2 Tbsp Onion Powder
- 1 tsp White Pepper or pepper of your choice, such as cayenne
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Lemon
- Parmesan Cheese optional
Instructions
- Preheat over to 425℉
- Cut your veggie into quarters, lengthwise, then cross cut to create half moons, about 1/2" thick
- Toss in bowl with olive oil, all seasonings, and 1/2 of the lemon juice
- On a baking pan covered with parchment paper or a silicon baking mat, spread half moons evenly in a single layer
- Roast for 10 minutes, or until fork tender
- Drizzle remaining half of lemon juice over the veggie and serve hot
- If using, sprinkle parmesan cheese over veggie before serving
Notes
- You can instead cut these on the bias for a unique look or into round discs. Cooking time should remain the same unless you cut thicker or thinner.
- Roasted vegetables can go from fork-tender to mushy pretty quickly. If the zucchini is not quite fork-tender after 10 minutes, turn off your oven and leave them in with the door closed checking again after about 5 minutes.