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jbachen said:I was just searching Cooks.com for information on roasting zucchini, and found this recipe... The name is a bit, um, interesting, but it sounds SOOOO good that I had to share it. I wonder if we could use a skillet cake and turn it into a demo...
Yes, you can use any type of zucchini for this recipe. Just make sure to wash and dry the zucchini before slicing and roasting.
No, you do not need to peel the zucchini before roasting. The skin adds extra flavor and texture to the dish.
Yes, feel free to substitute the herbs and spices in the recipe with your preferred seasonings. Just make sure to adjust the measurements according to taste.
The zucchini should be tender and slightly golden brown when fully cooked. You can also test the doneness by piercing the zucchini with a fork - it should easily go through.
Yes, you can make this recipe ahead of time. Simply store the cooked zucchini in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.