Roasted Zucchini, First Fruits from our Garden

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Roasted Zucchini by Angela Roberts

This is our 4th year growing a small garden.  We still don’t know what we’re doing, but we seem to have green thumbs.  This year we decided to have organic soil delivered, and we can already see the difference. Organics in Motion is located in Franklin, Tennessee and can be found at the Franklin Farmer’s Market.

Roasted zucchini tossed with a little spaghetti turns a side dish into dinner.

When planting a garden, it’s important to get good help because when the dirt is delivered, it took a few hours to get it into the garden boxes.

April 8 – We received the organic dirt, mixed with compost and fertilizer, all ready to go.  We bought plants the following weekend.  At the dirt point, it’s hard to envision how much everything is going to grow.

May 6 – The zucchini leaves grew to about 6-8 inches in a few weeks.

May 28 – The garden is crowded. The squash plants are huge. You are seeing zucchini with female blossoms. I pulled a few male squash blossoms to make this dish here.

June 3 – The garden is already crowded. We are assessing the mistakes we have made, but it’s flourishing and we are going to have fun keeping up with it.

May 31 – I picked our first zucchini for this dish. Now, a week later, I have to be careful to get out there fast. They are growing overnight and we don’t want them too large. These were small, tender and required nothing but a drop of olive oil and a little salt for roasting.

Stay tuned for recipes for tomatoes,  yellow squash, peppers, eggplant, fennel, green beans and cucumbers. Rosemary and thyme thrive year round, and we’ve added tarragon, sage, pineapple sage, chives, parsley and of course, basil.

Tell me, are your growing a garden and do you have any tips?

Print Recipe
5 from 2 votes

Roasted Zucchini

First zucchini from the garden, young, small, tender, roasted with olive oil, sea salt.

Ingredients

  • zucchini
  • olive oil
  • sea salt
  • basil
  • pasta optional

Instructions

  • Slice zucchini lengthwise into strips
  • Toss with a little bit of olive (a little goes a long way in roasting).
  • Season with salt and pepper.
  • Roast at 400 for about 10 minutes.
  • Toss with fresh basil once removed from oven.
  • Serve as a side dish, or toss with pasta add parmesan cheese.

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12 Comments

  1. There is nothing like a simple beautiful veggie dish like this when it comes out of one’s own garden. Your garden looks great! I have huge heirloom tomato plants and several herbs growing on our NYC terrace. I also planted the same in the country house but I expect our local groundhog (and his girlfriend) will eventually make a 6 course meal out of everything. So far. So. Good.

  2. Mmmm… I love roasted zucchini! The garden looks great and it is fun to see the kids helping out!

  3. Delicious and so refined tasting! I wish I had a garden. Growing one’s own vegetables and fruits is so great.

    Cheers,

    Rosa

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