Roasted Zucchini with Chili Oil
Serves 415 mins prep40 mins cook
This roasted zucchini recipe features a crispy exterior with a delicious blend of flavors from crunchy peanuts, fresh jalapeños, and a fragrant garlic chili oil. Perfectly roasted to your liking, it's a healthy and low-carb side dish that combines the freshness of zucchini with the richness of chili oil and the nuttiness of crushed peanuts.
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What you need
Instructions
1: Preheat the oven to 425°F. Place a wire rack over a sheet pan and place in the oven for 15 minutes to get it hot. 2: Slice the zucchini in half lengthwise, then score the tops and slice into quarters. Toss with the oil, nutritional yeast, and spices. Place face down on the hot wire rack and roast for 25-30 minutes, then flip and roast for another 5-10 minutes until cooked to your liking. 3: While the zucchini is roasting, make the chili oil. Heat the oil in a saucepan over medium heat until it starts to smoke. Add all the ingredients for the chili oil to a small heat-safe bowl. Carefully pour the oil over the mixture and let it sizzle. Allow it to rest for 10 minutes to develop the flavor. 4: Once the zucchini is done roasting, place it on a plate and spoon the chili oil over it. Drizzle with honey if desired.View original recipe