💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Spread on a baking sheet in a single layer, without crowding.
Baking pan
3
In a small bowl, mix the olive oil, garlic, oregano and salt and spread the mixture over the vegetables.
BowlPastry brush
4
Roast the vegetables in a hot oven (200°C / 390°F) 20 minutes, until the zucchini soften.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
5
Take out the pan and sprinkle the Parmesan on top.
6
Roast everything in a hot oven (200°C / 390°F) another 5 minutes, until the Parmesan is bubbling.
⚙ Oven roastingOvenBaking pan
7
Sprinkle the basil leaves on top and serve hot.
205calories
10 gprotein
6 gcarbs
17 gfat
● protein 18%● carbs 11%● fat 71%
Per serving (242 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
