Even though summer is beginning to wind down, this year’s zucchini harvest is better than ever. Of course, these days, zucchini are available year round and are a staple vegetable in the Marsh-Harrison household.
If you just try to roast or cook zucchini without removing some of the moisture you’ll wind up with soggy and limp pieces that just get mushy and clump together. It’s easy to get rid of most of the moisture in your squash before cooking or roasting.
Prep for Roasting
If you want to roast zucchini and/or summer squash, slice to your desired thickness — I prefer slices on the thinner side — and spread out in a single layer on dry paper towels or a cloth towel.
Lightly salt the tops which will help to draw out the excess moisture but will not leave it too salty. Cover with another layer of paper towels to soak up the moisture and let set for a half hour or more. The longer you let the zucchini dry out, the more nicely it will brown in the oven.
Toss the zucchini with some sliced onion in a very small amount of olive oil. Spread in a single layer on a large cookie sheet lined with parchment paper, add salt if you like and pepper, garlic powder or onion powder lightly sprinkled over the top. Roast in a 425 degree oven for 15 minutes, flip or stir with a spatula and roast for 15 minutes more or until nicely browned and the onion is caramelized. Serve hot.