Here is an extremely simple side dish that explodes with great flavors. It takes hardly any time or effort to make. I make this dish at least 2 times every week, I am a big fan of Zucchini and the flavor combo of basil and garlic.
4 medium zucchini, Halve the whole zucchini lengthwise and chop horizontally into 1″ moon shape pieces
4 cloves garlic, rough chopped
3 tbsp olive oil (preferably extra virgin)
2 tbsp red chilli flakes ( or crush up 6 whole dried red chillies) , If this is too spicy, make it 1 tbsp dried red chilli flakes
1 tbsp dried basil
1/2 tsp salt
Preheat the oven to 450 F
About 15 – 30 minutes before actually making the dish, add the extra virgin olive oil in a non-stick roasting pan. Add in the rough chopped garlic, dried basil and the dried red chilli flakes. Mix the oil with these ingredients well. Let is sit aside for 15-30 minutes. This will help the garlic, basil flavor and the heat from the red chillies seep into the oil.
Then add in the zucchini pieces and mix well making sure every piece is coated well with the oil with all its spices. Spread the zucchini evenly in the pan making sure every piece is exposed. Do not add salt in this step. Adding salt will make it soggy and will not roast well.
Roast in the oven at 450 F for 15 minutes. Drop the heat to 400 F. Add roast for another 10 – 15 minutes or until golden brown one one side and soft and roasted on the other.
Remove the roasted pieces of zucchini alone with tongs leaving behind the red chillies and garlic in the pan with all the oil. Sprinkle the salt over the dish and drizzle some extra flavored oil from the roasting pan. Serve hot.