This oven-roasted Zucchini Parmigiana is a lighter twist on a classic, with layers of tender zucchini, rich tomato sauce, and bubbling cheese. It’s an easy, delicious way to enjoy comfort food ...

Roast the zucchini for 8-10 minutes — if the oven is not convection, flip zucchini over halfway through. Lower the temperature to 300, sprinkle basil and cheese and roast for another 3-4 minutes.

Cook about 5 minutes, flip zucchini and place in oven to cook 25 to 30 minutes or until zucchini are completely soft. Blot excess oil with paper towels and arrange on a platter.

Instructions: Preheat the oven to 450 degrees.Cut the zucchini in half lengthwise, creating a “boat,” and using a sharp paring knife, remove the soft white marrow in the center, leaving the ...

Cut zucchini in half, lengthwise, drizzle with half of the olive oil, season with salt and pepper, ... Leave corn in husk, roast in preheated 450-degree oven for 25 minutes.

Place pan in hot oven and cook for an additional 5-6 minutes, then remove pan, flip the zucchini to skin-side down and put it back in the oven for another 5 minutes. While zucchini is roasting ...

Oven-roasted zucchini. 4 medium zucchini (about 1/2 pounds total), cut into 1/2-inch dice. 1 tablespoon extra-virgin olive oil. 1/2 teaspoon kosher salt. Freshly ground black pepper.