Roasted Zucchini & Basil Rosettes

Roasted Zucchini & Basil Rosettes

417397_448870468514558_2043889528_nWhat you’ll need (serves 4-5 people as a side dish or 2 for a meal. Always choose organic!) 6 zucchini
1 bunch of basil
olive oil to drizzle
1-2 cloves crushed garlic (optional)
Sea salt to taste (post baking. if you salt prior, it will draw water out of the zucchini and make them soggy!)

What to do:
Preheat oven at 150C / 300F
Take a vegetable peeler and peel strips of the zucchini long ways, so that you have thin, long strips.
Do this to all of your zucchini.
Then roll the ribbons into rosettes and nestle into your baking dish of choice. I used a small gratin dish about 22cm diameter for 6 zucchini.
Once you’ve popped them all in, scatter garlic if using.
Nestle basil leaves in between the rosettes.
Drizzle olive generously over the dish and pop into the oven.
1 hour and a quarter / half later, they’re done. Sprinkle with a little sea salt and you’re ready to enjoy!

Additional tastiness suggestions (Phase 4 ONLY):

Sprinkle some pesto and goat’s fetta over the roasted zucchini to serve
Crush some almonds roughly and toast in a pan for a few minutes, watching closely. Sprinkle over the top of the zucchini once toasted and serve.
Add a tablespoon of nutritional yeast flakes when scattering crushed garlic before roasting the zucchini – a great way to get a cheesy taste for a non dairy person, and a fantastic Vitamin B enhancer for vegetarians.

Comments are closed.