Garlic-Herb Roasted Zucchini

Serves 8

• 2 pounds (about 6 small) zucchini
• 2 tablespoons minced garlic
• 1/2 cup extra-virgin olive oil
• 2 teaspoons Herbes de Provence
• Salt & freshly ground black pepper to taste

Preheat oven to 450 degrees F. Set out a shallow roasting pan that will accommodate all the zucchini in a single layer (a lasagna pan works for 6 zucchini).

Trim zucchini and slice each into 8 pieces: quarter lengthwise, then halve across the middle. Mix garlic with oil in a large bowl. Toss zucchini pieces to coat well. Arrange zucchini in roasting pan, skin down, in a single layer. Spoon or brush remaining garlic-oil over zucchini.

Bake 15 minutes, then check for browning. If not yet browning, continue baking 5 minutes at a time, checking, until browning. When zucchini begins to brown, remove from oven and sprinkle with Herbes de Provence and salt and pepper to taste.