Garlic Herb Roasted Zucchini

Zucchini is one of those vegetables that gets a bad name when it is boiled or steamed into a pale, watery heap. Roasting is the fix. The high heat drives off moisture and concentrates the sweetness, so the edges go golden while the middle stays tender. This recipe makes a single serving, which is handy when you want something green on the plate without opening a whole fridge drawer of produce.

Zucchini is about ninety-five percent water, which is why it can turn soggy so fast. The trick is space. Spread the halfmoons in one layer on the pan and leave a little room between them. If they are crowded, they steam, and you lose the browning that makes this worth eating. A small pan works well for exactly this reason. If you double the batch, use two pans rather than piling everything onto one.

Italian seasoning is a blend that usually includes oregano, basil, thyme and rosemary, so you get a Mediterranean flavor without fussing with individual jars. Garlic powder is a good choice here because it toasts in the oven without burning the way minced fresh garlic can. Keep the salt light at first. You can always add a pinch once the zucchini is out, and a squeeze of lemon over the top brightens it nicely.

This is a side that fits almost anywhere. It sits beside a piece of baked fish, and it is pleasant next to a bowl of lentils or a simple grain. If you want something heartier, spoon it over a plate of Baked Fish Parcel with Lemon Butter and let the juices from the fish mingle with the zucchini. It also goes well with a tray of Sheet Pan Chicken Thighs with Tomatoes, where everything cooks at a similar heat and the pan juices end up on your vegetables. If you are after a meal that feels more like dinner out, try serving it alongside Beef and Vegetable Lasagna with Spinach Ricotta for a hearty plate with the same Mediterranean flavors.

Leftovers keep in a sealed container in the fridge for a day or two. They will be softer when reheated, so I like to chop them small and fold them into scrambled eggs or stir them into a bowl of warm pasta rather than trying to crisp them again. Cold zucchini is good in a grain salad too, though the texture is not quite the same as when it comes straight out of the oven.

If you find yourself with a lot of zucchini in summer, roast a whole tray and portion it out for the week. It reheats well in a dry pan for a minute or two, and having it ready makes weeknight dinners feel less like a project.