01 Jan Oven Roasted Zucchini
Tabatha Southey of The Globe and Mail once wrote that zucchinis were the “Smoke on the Water” of the vegetable grower. Given that “Smoke on the Water” is the first riff that makes a guitar player feel like a rock star, zucchinis, being relatively easy to grow, make the newbie farmer proud. I thought of this as I lugged an enormous zucchini home from the market recently. This thing was so impressive, I just had to buy it. When I got home though, I had to figure out what to do with it. Not in the mood for zucchini noodles, I wanted something roasted and warm. Inspired by recent posts from various health-related blogs I follow, I came up with this…and it was good.
I also wanted to experiment with a new product I recently brought in. I love avocado oil for its smooth, mild flavour, its healthy fats, and also that it’s stable at high heat. Most oils break down with heat, creating damaging free radicals. Avocado oil is stable to 500 degrees F. Chosen Foods has a nice, safe, air pressure spray container that makes application neat, clean and easy. I used it to lightly spray the zucchini prior to roasting.
Zucchini – sliced
Good, “high-heat” stable oil – I used Chosen Foods 100% Pure Avocado Oil (spray)
Grated Parmesan, or non-dairy cheese
Coat/spray zucchini slices with oil. Season to taste with spices. Sprinkle cheese on top. Roast for 15 – 20 minutes at 450 degrees.