I love finding new ways to present veggies, both for the creative challenge and the sheer beauty in taking time to do something well. These zucchini rosettes are the easiest thing in the world. They look impressive. They’re delicious. They were born out of me saying to my 3 years old ‘do you want to do a special zucchini project together?’ (translation: I’ve really got to get started on dinner and you’re going to help) This is what followed. Needless to say we ate quite late because I got all creative and excited and every little rosette had to be perfect. Don’t be precious. Rustic is good. I hope you enjoy them!
Roasted Zucchini and Basil Rosettes Recipe
- 8 zucchini
- 1 bunch basil
- olive oil or coconut oil to drizzle
- 1-2 cloves crushed garlic (optional. omit if you’re avoiding fodmap foods)
- sea salt to taste (post baking. if you salt prior, it will draw water out of the zucchini and make them soggy!)
- 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.
- WASTAGE TIP: Reserve the dark green end bits and pop in the freezer for the next bake, veggie mash or soup you make, as they’re too thick for the effect we’re trying to achieve here.
- 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 or coconut oil 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
- Sprinkle some pesto and goat’s fetta over the roasted zucchini to serve
- Fine chop some bacon and pan fry. Scatter over for a delicious smoky addition.
- 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.
And there you have it. With the pesto and feta or bacon options, I’d happily have that as a lunch for two with a few baby spinach leaves. Mouth is watering as I type!
Real Food. Happy Bodies and more veggie inspiration with this ‘cool as a cucumber mango salad’ here if you fancy checking it out.
Tag me on instagram when you make itso I can share the prettiness!