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  • in Recipes

    Roasted Zucchini with Garlic

    Easy roasted zucchini recipe! How to cook zucchini by cutting lengthwise, oven-roasting with olive oil, garlic, black pepper, and Herbes de Provence.

    Photography Credit: Elise Bauer

    During the summer, our gardens are filled with more zucchini than we know what to do with, and I hunt down all my zucchini recipes. Here is one quick and easy way of preparing zucchini.
    I had a variation of this baked zucchini the other night at a friend’s house and was amazed to hear her children exclaim, “Please give me some zucchini. I love zucchini!” Hello? When was the last time you heard that?
    VIDEO! How to Make Roasted Zucchini with Garlic

    From the editors of Simply Recipes

    How to Avoid Soggy Zucchini
    This baked zucchini will definitely be soft, but it shouldn’t be soggy. Here’s how to avoid soggy zucchini:
    Roast, don’t bake: A high oven temp of 450°F means the zucchini roasts instead of bakes. That means the zucchini develops a bit of char and is less likely to become soggy.
    Don’t crowd the pan: Make sure there is plenty of space between your spears.
    Flip the spears on their backs: Arrange all the spears skin-side down, so that the triangle part is sticking up. This will help the moisture cook out and evaporate instead of getting trapped against the baking sheet.
    Don’t overcook: Start checking your zucchini after 7 minutes and then keep checking every few minutes. The zucchini is ready when it’s tender, but still has some bite.
    Ways to Adapt This Recipe
    Toss the zucchini with a different herb or spice mix, like za’atar seasoning, fresh dill, or fresh basil.
    Toss the warm zucchini with grated Parmesan, feta, or goat cheese.
    Skip the minced garlic and toss the cooked zucchini with roasted garlic instead
    Toss with slivered almonds or pine nuts
    Mix the zucchini with some summer squash
    What to Serve with Roasted Zucchini
    This zucchini is the perfect side for anything coming off the grill during the summer: grilled chicken, grilled salmon, grilled steaks, you name it. Other times of year, pair this with roast chicken or baked fish.
    More Simple Zucchini Recipes

    Updated August 1, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe. Enjoy!

    Roasted Zucchini with Garlic Recipe

    Ingredients
    1 pound zucchini, each cut in half across the middle, then each half quartered lengthwise
    1 teaspoon fresh minced garlic cloves
    1 tablespoon extra virgin olive oil
    Kosher salt
    Freshly ground black pepper
    1/2 teaspoon Herbes de Provence or dried thyme, or 1 teaspoon of fresh chopped thyme

    Method

    1 Preheat oven: Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven.
    2 Prep the zucchini: Place the zucchini and garlic in a bowl and toss with olive oil.
    Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).

    3 Roast zucchini: Roast the zucchini at 450°F for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)

    4 Toss with herbs, salt, pepper: Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

  • in Recipes

    The Most Popular Recipes in July

    I’m not sure about you, but I feel like I blinked and July was gone!
    We’re charging through the dog days of summer here, and trying to pack in as many adventures as we safely can.

    This month, you all were still (!) making banana bread, but also trying your hands at a delicious Puerto Rican dessert.
    You were grilling and dreaming of Maine lobsters, too. We’re with you there.
    Did you miss any of these recipes? If so, it’s not too late to join in the fun. LEGGI TUTTO

  • in Recipes

    5 Recipes to Break the Dinner Rut

    This week, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, Army wife, and a Simply Recipes recipe tester and developer!
    The dog days of summer are in full effect. I don’t know about you, but for some reason, this time of the year finds me in a very rote period of cooking. The same meals are made and served over and over again: It’s like Groundhog Day.

    When it comes to keeping repetitive meals to a minimum, meal plans will always be your BFF. They open your eyes to recipes you may never have thought of before. For this week’s plan, the grill is going to earn its keep as most of our meals will be taken outside.
    When it comes to planning for meals that break your normal dinner routine, it’s all about picking up that ingredient you’ve always wanted to try. Step outside of your comfort zone by introducing a new vegetable, fruit, or grain to your family this week. Even preparations can liven things up—for example, our gazpacho later on in the week.
    One last thing: Looking for dinner ideas? You’re in the right spot! We have delicious meal plans to suit every taste and lifestyle—Healthy Eating, Family Favorites, and Vegetarian just to name a few. These one-month plans are $6.95 and, with them, you get a dessert and weekend prep recipe and a shopping list. They’re beautifully designed and perfect to print and save or simply load and cook right from your computer! LEGGI TUTTO

  • in Drink

    Episode 157 – Agave Road Trip

    How Chava and Lou came to fall in love with Mezcal – each in their own special way. Lou by way of beer and Chava, well…his journey may have involved a little under-aged drinking something called “Aguas Locas,” aka Crazy Waters.

    What makes agave spirits so special – including milling, direct-fire distillation, earthen oven roasting, and a terroir unique from any other in the world.

    Of course, we talk about Agave Road Trip, but more importantly, we try to capture some of the stories, flavors, and a few examples of the 400 decisions (and that’s not a random number) that mezcaleros must make as they cultivate, ferment, and distill their products.

    There’s a few other important discussions that anchor this interview:

    One is the recap of an agave tasting seminar Lou gave at Tales of the Cocktail 2019, where he walked people through a 3 by 3 comparative tasting that demonstrated the fingerprint of the agave varietal vs. the fingerprint off the mezcalero, vs. the fingerprint of the moment (or the batch, or the microbiome).

    Another is our attempt at explaining the very tricky line that external interests must walk when interacting with the mezcal community. This is a question I’ve been stewing on since I met Lou a year ago, and I think we uncover some really important questions that all gringos need to consider when we make choices about mezcal.

    And finally, we do a little thought experiment to figure out what the world might look like if agave spirits were produced in places outside of Mexico.

    Between Chava’s intimate understanding of the engineering and production side of agave spirits and Lou’s experience running a non-profit that addresses food and water insecurity in the communities responsible for these incredible products, you’re in for a real treat here.
    You get a real sense for the humor and passion that underpin the Agave Road Trip podcast, which you can download for free on all your favorite podcasting platforms. You can also support them by visiting HeritageRadioNetwork.com, clicking on the beating heart at the top of the screen, and selecting “Agave Road Trip” as the beneficiary of your donation.
    Featured Cocktail: The Esplanade Swizzle
    This episode’s featured cocktail is the Esplanade Swizzle, and I love this drink for a couple reasons. First, it was developed by Chicago bartender Danny Shapiro, and we have a great Chicago connection in this episode with Lou Bank, who calls Chi-town his home when he’s not journeying around Oaxaca. Second, it’s got Amontillado Sherry, which is arguably my FAVORITE style of Sherry – lightly oxidized, nutty, and complex.
    To make the Esplanade Swizzle, you’ll need:
    Fill a highball glass halfway with crushed or pebble ice, add your ingredients, give them a good, healthy jostle with a swizzle stick, then top with more crushed ice, garnish with a freshly activated sprig of mint, and enjoy.
    Swizzles are a great way to embrace the summer heat. The crushed ice and falernum give the Esplanade Swizzle a distinct “tiki” vibe, while the ginger syrup and the amontillado sherry offer some rich, spicy notes to complement the mezcal.
    Show Notes
    Below, you’ll see Eric’s capture of the 3 x 3 mezcal tasting that Lou conducted at Tales of the Cocktail 2019. The top row demonstrates the fingerprint of the agave varietal (3 different varietals, same distiller/method). The middle row demonstrates the fingerprint of the mezcalero (same varietal, same methods, 3 different distillers), and the bottom row demonstrates the fingerprint of the “moment” (same mezcalero, same varietal, 3 different open fermented batches). LEGGI TUTTO

  • in Recipes

    9 Ways to Make Pesto Straight from the Garden

    Pesto has quickly become one of my favorite ways to use up my fresh garden produce. Don’t let the basil and pine nuts fool you; you can make pesto out of almost any fresh green, herb, or nut combination. Try mint and parsley, kale and cashews, or even carrot tops.
    I love slathering pesto on summer sandwiches and burgers, using it as a sauce for pizza, and whipping up a quick weeknight pasta dish with pesto as the sauce.
    Every time I taste its rich flavors and the way it miraculously transforms meals, I can’t help but think to myself, “Presto, pesto!” So, let’s see just exactly how many different ways you can make pesto and transform everyday dishes into wondrous adventures!

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  • in Recipes

    Editors’ Picks: Pizza-Making Supplies

    Once you get the hang of homemade pizza, you’ll wonder why it took you so long to give it a try!
    Start with a solid recipe; add a few special pizza-making tools and techniques, and soon homemade Friday Night Pizza will be a household tradition.
    Here are the tools we recommend for making excellent pizza from scratch. LEGGI TUTTO

  • in Recipes

    Easy Sautéed Zucchini

    This sautéed zucchini with dill is such a simple and easy side dish for summer meals. Six ingredients, 15 minutes, and it’s ready. Great on its own, or serve with grilled chicken or fish.

    Photography Credit: Sheryl Julian

    When the zucchini in your garden is still slender and about 7-inches long – before they get big as baseball bats — the seeds will be small and the flesh will be sweet.
    Zucchini at this stage hardly needs any adornment. I like to cut my zucchini into thin coins and toss them in a hot skillet with some oil until they start to turn golden brown. That’s it!

    With only six ingredients and about 15 minutes of your time, you have a beautiful vegetable dish for your summer table.

    How to Slice the Zucchini
    I like to use a mandoline to slice the zucchini into thin, uniform circles, but you can also use a food processor with a slicing blade or your chef’s knife. If the opening of your food processor is too small for whole zucchini, halve them lengthwise to make half-coins.
    I like to add fresh dill and lemon zest to my sauté. They add just the right aromatics to the zucchini.

    From the editors of Simply Recipes

    Tips for the Best Zucchini
    Use a large skillet: Not only does this let you fit more zucchini in the pan, but it means more pieces get contact time with the hot skillet. Contact time means browned, golden bits!
    Cook in batches: This way you don’t crowd the pan and your zucchini sears instead of steams.
    Don’t stir for the first few minutes: This lets the zucchini on the bottom become nicely browned.
    Cook until crisp-tender: Try a round or two of zucchini as it cooks. It’s ready when tender all the way through and no longer crunchy, but still with a bit of bite.
    Ways to Adapt This Recipe
    Skip the dill and try another fresh herb instead, like basil, mint, chives, or thyme
    Toss the warm zucchini with grated Parmesan
    Toss with crumbled feta or goat cheese before serving
    Sauté some garlic in the olive oil as it warms
    Toss with slivered almonds or pine nuts
    Mix the zucchini with some summer squash
    Try this recipe with zucchini ribbons instead of coins!
    What to Serve with Sautéed Zucchini
    This simple sauté takes just a few minutes. Use it as a bed for grilled chicken or fish. It would also be great tossed with some pasta or a grain like farro or barley.
    Any leftover zucchini is great served with a fried egg for breakfast the next day
    More Simple Zucchini Recipes!

    Updated July 29, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

    Easy Sautéed Zucchini Recipe

    You can halve this recipe if cooking for four or fewer people.

    Ingredients
    6 medium zucchini (7-inches long, 2 1/2 pounds or 1.10 kg total)
    4 tablespoons olive oil
    1/2 teaspoon salt, plus more to taste
    1/4 teaspoon ground black pepper, plus more to taste
    2 tablespoons chopped fresh dill
    Zest from one lemon

    Method

    1 Prepare the zucchini: Cut away the stem from the zucchini and trim the bottom end. Slice the zucchini into 1/8-inch rounds using a mandolin, food processor, or your very best knife skills.

    2 Cook the zucchini in two batches: In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add half the zucchini. Cook without stirring for 4 minutes, or until some of the rounds are golden when you lift them with a spatula.
    Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Turn and cook 2 minutes more without disturbing or until more rounds are brown. Do this two more times. Not all the rounds will be browned but a lot of them will be. Transfer to a bowl.
    Cook the second batch of zucchini with the remaining 2 tablespoons oil in the same way. Return all the zucchini to the pan.

    3 Season the zucchini: Sprinkle the hot zucchini with the dill and lemon zest, and toss well. Taste for seasoning and add more salt and pepper, if you like.

    4 Serve hot or warm.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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    Sheryl Julian
    Sheryl Julian is an award-winning writer, editor, and food stylist. She is the former food editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her food sections won Best Newspaper Food Coverage from the Association of Food Journalists in 2015.
    More from Sheryl LEGGI TUTTO

  • in Recipes

    Ingredient Spotlight: Tahini

    Tahini isn’t just for hummus! Add this creamy, slightly nutty, rich ingredient made from sesame seeds to granola and brownies or make a dressing, marinade, or sauce for roasted vegetables, salad, and grilled meats.

    This post is part of our Summer Cookbook Club series for July 2020, featuring Adeena Sussman’s book, Sababa.

    WHAT IS TAHINI?
    Tahini, at its most basic definition, is a paste made of ground sesame seeds. Sometimes the seeds are roasted; sometimes they aren’t. Unroasted seeds are considered raw.
    People either tend to love it or hate it. If you’re on the “hate it” side, you might want to rethink your position and explore your sesame seeking options.
    “To make tahini, sesame seeds are soaked in water (sometimes salted), then crushed so the hull separates from the tender inner germ. The seeds are then run through a centrifuge to separate and dispose of the waste before being roasted and ground between huge millstones,” Adeena Sussman writes in her most recent cookbook, Sababa.
    When tahini is good, it should be homogeneous, creamy, thick but pourable, with a rich, nutty flavor. Sometimes it could taste slightly salty depending on how it’s processed, or darker in color which just means it was roasted more.
    Bad tahini is bitter and dry tasting. If you’re not a fan of tahini, don’t hate all tahini—just hate bad tahini.
    HOW TO PICK QUALITY TAHINI
    So, you know what it should taste like now, and if you’ve been duped by the bitter stuff, don’t worry. It happens to the best of us.
    I reached out to Adeena Sussman, author of Sababa: Fresh, Sunny Flavor’s from my Israeli Kitchen for some advice on picking the best tahini.
    “I highly recommend Soom Tahini. It’s imported from Israel by three American sisters. They guarantee freshness and have high standards and practices,” Adeena said during a recent interview from her home in Tel Aviv.

    While some oil separation is natural, there shouldn’t be a thick layer of oil on top.
    “Good tahini should pour like a thick pancake batter,” Adeena says. “It should be unified. There shouldn’t be a layer of oil on top and sludge on the bottom.”
    If you see thick, distinct layers, chances are the tahini isn’t fresh. If you can, try to look for jars with packaged by dates stamped on them.
    HOW TO USE TAHINI
    Tahini is shelf stable and can sit in a cool dry cabinet for up to a year, which makes it the perfect ingredient to have on hand.
    Most people are familiar with using tahini in hummus, but there is no reason to stop with a creamy bean dip! Make tahini dressing to spoon over salads and roasted vegetables, or add tahini to smoothies and granola, or swirl it into brownies.
    TRY TAHINI IN THESE GREAT RECIPES!
    If you’re looking for more ways to use tahini in your cooking, check out Adeena Sussman’s book, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen. Autographed copies are available in our Simply Recipes Shop.

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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO