Oven-baked zucchini spaghetti with garlic

Name: Oven-baked zucchini spaghetti with garlic - Eusebia C.
Ingredients: 4 medium zucchinis; 1 head of garlic; 1 cup of extra virgin olive oil; 1/2 teaspoon of lemon juice; turmeric (a good pinch); salt; pepper; balsamic vinegar (or whatever you have)

Savory - Oven-baked zucchini spaghetti with garlic by Eusebia C. - Recipia

I have made this recipe several times when I'm craving something light yet filling. Thinly sliced zucchini roasted in the oven develops a lovely texture, and the garlic at the end completely transforms the dish. I also appreciate it because you don't need many ingredients, and there's not too much to clean up afterward. Quick Info Total time: about 40 minutes Preparation time: 10 minutes Cooking time: 30 minutes Servings: 3-4 Difficulty: easy Recipe type: side dish or light main course Ingredients 4 larger zucchinis 1 head of garlic A small cup of extra virgin olive oil 1/2 teaspoon lemon juice Turmeric – a generous pinch Salt Pepper Balsamic vinegar (or another vinegar, if needed) Instructions 1. Wash the zucchinis and trim the ends. If you have a spiralizer, it's easy to make "spaghetti." If not, use a large grater. There's no need to peel them if the skin is thin. 2. Place the grated zucchinis in a large bowl. Add the olive oil, turmeric, lemon juice, salt, and pepper. Mix well to ensure everything is evenly coated. 3. Line a baking tray with parchment paper and spread the zucchinis in a relatively even layer. Don’t overcrowd them, or they will become too soft. 4. Put the tray in a preheated oven at 200°C (about 400°F) and bake for about 30 minutes. After 15 minutes, you can gently stir them, but it's not necessary. The zucchinis will release some liquid, which is normal. 5. Remove the tray and pour all the contents—including the liquid—into a large bowl. The parchment paper helps with the transfer. Don’t discard the liquid; it adds flavor to the salad. 6. While they are still warm, drizzle balsamic vinegar to taste and add the crushed garlic on top. Mix immediately to combine the flavors. Taste and add more salt if needed. Why I Make This Recipe Often I love preparing zucchini spaghetti with garlic when I want a different side dish or something simple to eat as is. It comes together quickly, the ingredients are always on hand, and I don’t have to hover by the oven. It remains tasty at room temperature, making it great for leftovers. Tips and Variations Tips Letting the zucchinis drain a bit before roasting will reduce the amount of liquid, but I prefer to use all the liquid at the end. It’s best not to skip the parchment paper; otherwise, they stick, and it’s hard to get everything out of the tray. If you want a more intense flavor, you can crush the garlic directly into the hot liquid. Substitutions Balsamic vinegar can be replaced with any milder vinegar or extra lemon juice. Extra virgin olive oil adds flavor, but if you don’t have it, any vegetable oil will work. Variations You can add chopped parsley or other herbs at the end, to taste. If you want more color, sprinkle a bit of chili or paprika when mixing with the oil. Serving Ideas They are great on their own, as a warm salad, alongside any grilled meat or fish. You can serve them on toasted bread as a spread or as a base for other cold salads. Frequently Asked Questions 1. What can I use if I don’t have a spiralizer for the zucchinis? I use a large grater without any issues. They won’t come out as perfect "spaghetti," but the texture remains pleasant. 2. If the garlic is too strong, can I sauté it first? Yes, but the original recipe calls for raw garlic. Sautéing it will mellow the flavor, resulting in a milder dish. 3. Can I use smaller zucchinis or zucchini? Yes, any type of zucchini works; just adjust the quantity and cooking time if they are much smaller. 4. Should I drain the liquid released by the zucchinis or use it? I recommend using it. It tastes good, especially combined with vinegar and garlic. 5. How do I know when the zucchinis are done in the oven? After 30 minutes, they should be soft enough but still retain some structure. If you prefer them crunchier, you can take them out earlier. Nutritional Values Estimated per serving (out of 4): Calories: approx. 180 kcal Protein: 3-4 g Carbohydrates: 8-10 g Fat: 14-15 g Most of the calories come from the olive oil. Zucchinis are low in calories, and the other ingredients don’t add much. Storage and Reheating If there are leftovers, I keep them in the fridge in a sealed container for up to 24 hours. The zucchinis become softer after cooling and release even more liquid. I don’t recommend reheating them, as they get too mushy and lose flavor. It’s best to enjoy them fresh or at room temperature.

Oven-baked zucchini spaghetti with garlic

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