Emma’s Roasted Zucchini
2 gloves garlic, minced or crushed
1 T olive oil
1 T fresh rosemary leaves or ½ t dried crushed dried rosemary
½ t fresh ground black pepper
¼ t sea salt
About 1 ½ lbs (6 cups when cut) zucchini and/or yellow summer squash (sliced ½ inch thick)
Warm a small pan on the stove. When it’s warmed-up add the garlic and heat it up for about a minute. Turn the heat off and add the rosemary, pepper and salt.
Put zucchini and/or squash in a baking pan (13x9x2 works well or use whatever you have). Add the oil and herb mixture and toss to cover.
Roast, without covering for about 20 minutes on 425F. At the half-way mark, give it a stir.
(If in a rush just mix the oil and herbs without warming and just toss on the veggies before baking.)