Baked zucchini with rosemary

4 servings

55 minutes

Baked zucchini with rosemary is a simple yet elegant recipe from European cuisine that combines the tenderness of baked vegetables with the aromatic spice of rosemary. This recipe likely originates from traditional rustic dishes where fresh seasonal vegetables were baked with minimal spices to highlight their natural flavor. Zucchini, due to its soft texture, absorbs the spicy aromas of rosemary and black pepper beautifully, creating a harmonious blend of sweet and spicy notes. Margarine adds a light creaminess, while onion provides a piquant touch. This dish is perfect as a side for meat or fish and also serves as a light dinner on its own. It can be served with crispy baguette or fresh green salad leaves to complete the flavor composition.

Energy value per serving

• Calories: 181.3
• Proteins: 2.6g
• Fats: 13.1g
• Carbohydrates: 14g

Ingredients

• Margarine: 60 g
• Zucchini: 3 pc
• Onion: 1 pc
• Salt: 1.3 tsp
• Rosemary: 1.3 tsp
• Ground black pepper: 0.5 tsp

Cooking steps

1. Prepare all the ingredients.

2. Preheat the oven to 200 degrees.

3. Place the margarine on the baking tray and put it in the oven.

   Required ingredients:

   • Margarine: 60 g

4. Peel the zucchini and cut it into 5 cm thick cubes.

   Required ingredients:

   • Zucchini: 3 pieces

5. Place on a baking sheet, add diced onion, sprinkle with salt, crushed rosemary and pepper, mix thoroughly, and arrange in a single layer.

   Required ingredients:

   • Onion: 1 piece
   • Salt: 1.3 teaspoon
   • Rosemary: 1.3 teaspoon
   • Ground black pepper: 0.5 teaspoon

6. Bake for about 35 minutes until the vegetables are soft.