Baked and dressed zucchini
Discover a simple yet delicious recipe for Baked and Dressed Zucchini, featuring tender baked zucchini drizzled with olive oil and seasoned with salt, pepper, vinegar, and fresh spearmint. Perfect as a light side dish or a healthy snack. Ready in no time and bursting with fresh flavors!
- 27 Apr 2025
- Cook time 15 min
- Prep time 5 min
- 4 Servings
- 6 Ingredients
Baked and dressed zucchini is a simple, yet delicious and healthy dish that elevates the flavor of zucchini through baking and a light dressing. Perfect as a side dish or a light main course, this recipe combines the freshness of spearmint and the tanginess of vinegar with the subtle sweetness of baked zucchini.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Wash the zucchinis thoroughly under cool running water.
- Trim off both ends of the zucchinis.
2. Slicing Zucchini:
- Slice the zucchinis lengthwise into quarters, or if you prefer, into round slices about 1/4 inch thick for a different presentation. Ensure uniform thickness for even cooking.
- Place the sliced zucchini into a large mixing bowl.
- Drizzle the olive oil over the zucchinis.
- Season with a dash of salt and a dash of black pepper.
- Toss the zucchini slices until they are evenly coated with the seasoning.
- Arrange the seasoned zucchini pieces in a single layer on a baking sheet. If necessary, use two baking sheets to avoid overcrowding.
- Place the baking sheet(s) in the preheated oven.
- Bake for about 20-25 minutes, or until the zucchini is tender and slightly golden brown, turning the slices halfway through the baking time.
- While the zucchini is baking, prepare the dressing.
- In a small bowl, combine 2 tablespoons of vinegar with the 1/4 cup of freshly chopped spearmint leaves.
- Stir the mixture well to blend the flavors.
- Once the zucchini slices are done baking, remove them from the oven and place them on a serving platter.
- Drizzle the spearmint vinegar dressing over the hot zucchini.
- Serve immediately while warm. The dish makes an excellent side for a variety of main courses and is particularly good with grilled meats, fish, or even as part of a vegetarian spread.
Tips:
- Choose Fresh Zucchini: Select firm and blemish-free zucchini for the best results. Fresher zucchini will have a better texture and flavor.
- Uniform Slicing: Slice the zucchini uniformly, about 1/4-inch thick, to ensure they bake evenly.
- Preheat the Oven: Make sure to preheat your oven to the correct temperature before baking to ensure even cooking.
- Don't Overcrowd the Baking Sheet: Arrange the zucchini slices in a single layer without overlapping to ensure they bake uniformly and get a nice caramelized edge.
- Adjust Seasoning: Taste the dressing before adding it to the zucchini and adjust the salt, pepper, and vinegar to your preference.
- Let it Cool: For a more intense flavor, let the baked zucchini cool down a bit before adding the dressing. This allows the zucchini to absorb the flavors better.
Baking zucchini brings out its natural sweetness, which pairs perfectly with the tangy dressing and aromatic spearmint. This recipe is easy to make and can be a delightful addition to any meal. Serve it warm or chilled, it's equally delicious either way!
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 40kcal | 2% |
| Protein | |
| Protein 2.86g | 2% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 2.37g | 6% |
| Sugar 6g | 6% |
| Fat | |
| Fat 4.13g | 5% |
| Saturated 0.67g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 24ug | 3% |
| Choline 22mg | 4% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 1.06mg | 7% |
| Vitamin B6 0.38mg | 23% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 44mg | 47% |
| Vitamin E 0.28mg | 2% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.13mg | 14% |
| Iron, Fe 0.89mg | 8% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 630mg | 19% |
| Selenium, Se 0.48ug | 1% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.76mg | 7% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Cumin and turmeric steamed cauliflower
Perfect for a quick, nutritious, and flavorful side dish.
22 Apr 2025Honey-lemon roasted carrots with red pepper
Perfectly roasted to bring out natural sweetness and a touch of tangy zest, this dish makes an irresistible side that's both simple and sophisticated.
04 Apr 2025Tomato salad with roasted garlic and balsamic dressing
Perfect for a light lunch or side dish.
06 Apr 2025Roasted brussels sprouts with caraway seeds
Ready in under 30 minutes, it's a healthy addition to any meal.
01 Feb 2025Ricotta, tomato & basil torte
Delight your taste buds with this elegant vegetarian torte that's sure to impress.
02 Apr 2025