roasted zucchini

my dad brought me some fresh vegetables last weekend, and i decided to try my hand at roasting zucchini.

this would be an excellent side dish.  or alternately, you could do like i did and simply eat just the squash for dinner.

- one zucchini
- olive oil
- garlic powder
- rosemary
- black pepper
- ground hot pepper


preparation:
for the purposes of this roasting experiment, i cut the zucchini lengthwise into quarters, and then i chunked these lengths into pieces about 2 inches long.  basically, i was looking for a manageable size piece (but not too small).  toss the squash with olive oil and add liberal amounts of garlic powder, rosemary, black pepper, and hot pepper.

put parchment paper on a baking sheet, and spread the zucchini on it.  roast at 400°F for 20 minutes (or until browned).  sprinkle salt on top after removing the squash from the oven.

verdict:
i've never quite noticed a nutty flavor to zucchini before, but i picked up a hint of it after the roasting process.  in terms of doneness, i think it got a little more cooked than i might have liked, but it wasn't overly limp.  also, considering the size of the vegetable i used, maybe i should have sliced the squash into eighths...that would have given more surface area and allowed for a more even seasoning.

i am pleased.