On its own, zucchini is a relatively humble ingredient that pales next to its summer peers – snappy cherry tomatoes, golden sweet corn, velvety eggplant. But what zucchini lacks in pizazz, it can make up for in its flexibility and adaptability.

Because of its high water content, zucchini can get soggy if it’s undercooked; it is truly best when roasted just long enough to extract all the juices, then turning golden, caramelized and crisp in the oven’s dry heat.

Oven-roasted zucchini and squash are great with pasta, in a casserole topped with cheese or scattered on pizza. Served with a marinara sauce or ranch dressing for dipping, it makes a wonderful appetizer.

You may feel overwhelmed with this bounty, but don’t wish it (or summer) away.

Oven-Roasted Zucchini, Summer Squash and Cherry

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