roasted zucchini with thyme

From: Chef #1157401

On Aug 15, 2009

This was delicious! I was very impressed by its fresh taste and simplicity. Mine didn't brown, but still looked nice.

From: Sunnybrook

On Jan 29, 2009

I just made this and my zucchini browned up very nicely. The only thing I didn't do was use the onion. I cooked them at 450 on convection roast. After 15 minutes I had to turn the oven down to 400 and I only left them in for another 10 minutes. I tried one before putting them in the freezer to use in another dish later. They had a very nice flavor and texture. Hopefully they freeze well.

From: ratherbeswimmin'

On Aug 2, 2003

Chia, this was so simple and easy. I used a roasting pan instead of a baking sheet. It was easier for me to toss the vegetables to get them coated. Thyme is one of my favorite herbs and goes well with zucchini. The flavor just comes to life. Thanks for sharing your recipe. It is so easy, I won't even need to look at a written recipe.

From: Irmgard

On Sep 1, 2007

I served this as a side with Italian shepherd's pie and it was very nice since the pie was a little spicy so needed a side that wasn't. My husband suggested that next time I make it, I sprinkle it with Parmesan cheese before baking.