Simple to prepare, roast zucchini is a crowd pleaser. The addition of mint adds a fresh herbal quality making it suitable as a warm weather side dish. In cool weather you could add garlic during roasting and sprinkle with parsley at the end.
- 1 pound baby zucchini (6 to 8‑inches) cut in quarters lengthwise
- ¼ cup olive oil
- salt and pepper, as needed
- ¼ cup mint leaves, chopped
With the rack set to the top level, Preheat oven to 450°F. Lay the zucchini spears into a shallow roasting pan, all aligned in the same direction. Drizzle with oil, season wit salt and pepper to taste. Gently rolling the spears over each other to get them well coated. Place the pan in the heated oven on the top rack. Roast for 6 minutes, until just beginning to brown. It may need an additional 2 or 3 minutes. Once it begins to brown, remove from oven and transfer to a serving plate. Sprinkle with chopped mint and additional salt and pepper to taste if necessary.