Roasted ZUCCHINI

If you cannot get zucchini in the summer months, you need to find new friends.  Zucchini grows fast.  At the start of the day a ready zucchini will be the size of a baby’s arm. When you go to pick that zucchini for dinner it can be as big as your arm.  This recipe works for both stages of zucchini.  Sometimes I like to use the small perfect zucchinis for grilling, and I’ll roast the big ones.  Not every baseball bat sized zucchini needs to be turned into bread.

Serves a family as a side dish

1 large over-grown zucchini or 3 small

2-3 tablespoons extra virgin olive oil

Salt

1-2 tablespoons steak seasoning

Preheat oven to 425 degrees.  After washing and trimming the ends off your large zucchini, cut in half lengthwise.  Scoop out the seeds in the middle.  If you are using the small zucchini this step can be skipped because the seeds are still small.  Cut the zucchini into 1-inch chunks.  In a large bowl place, the zucchini and 1 tablespoon of salt.  Mix and let sit for 20 minutes to release the water in the zucchini.  Drain the water from the zucchini and pat dry.  Coat with oil, salt, pepper, and steak seasoning.  Place in the oven for 15-25 minutes.