To reheat roasted vegetables, drizzle them with a little more oil and stick them in a 450F oven for 5 to 10 minutes until they’re warmed through. You can also broil them for a few minutes.

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.

She turned them over and placed the zucchini in a 425 degree Fahrenheit oven for 12 minutes. Her topping for the roasted vegetables is a delicious breadcrumb and parmesan mixture .

Never eat bland, watery zucchini again. No salting required. Simply Recipes / Myo Quinn Zucchini is affordable and almost comically abundant, especially if you have a garden or know somebody who ...

How I Topped My Roasted Zucchini For Six Days in a Row I’ve never eaten the same vegetable—cooked the same way!—for six days in a row. But these oven-roasted zucchini aren’t boring.

Heat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Combine the zucchini, broccoli, onion, tomatoes, oil, garlic powder and 1/4 teaspoon of the salt in a large bowl; toss ...

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