Recipe: Sweet and Spicy Roasted Zucchini

One of the many reasons that I love the Summer season is that so many of my favorite fruits and vegetables are finally in season! One of my all -time favorite summer fruits, which is sometimes thought of as a vegetable is…. Zucchini. Easily digestible, quick to prepare, and perfectly sweet when done right. On top of this recipe being both fast and easy to prepare, it requires almost zero clean up – an undeniable added bonus for those of us who are getting a little burnt out on cleaning up the kitchen. Pair this zucchini dish as a side to the Cheesy Greens, and Lemon Potatoes!

Ingredients :

• 4 medium zucchinis

• 1 tbsp red pepper flakes

• 2 tbsp maple syrup

• 5 tbsp balsamic vinegar

• ½ tsp cracked black pepper

• 1 tsp Himalayan salt

• 1 sheet parchment paper

‍

Instructions:

• Preheat the oven to 425 degrees
• Slice the zucchini into 1/8-inch-thick round coins
• In a large bowl, coat the zucchini in the balsamic vinegar and maple syrup and gently toss.
• Sprinkle in the red pepper, black pepper and salt. Toss again.
• Lay the parchment paper flat on a baking sheet
• Line the parchment paper with the zucchini in a single layer. Do not pile the zucchini on top of each other.  
• Bake in the oven for 20 minutes, and then remove to toss the zucchini.
• Bake for another 20-25 minutes until the edges are crisp.

‍