Zucchini roasted in the oven and then topped with balsamic vinegar and hazelnuts is an easy dinner side for your favorite protein. When zucchini is baked in the oven, it becomes caramelized and never soggy pairing perfectly with tangy balsamic vinegar and crunchy hazelnuts.
Kosher salt to taste
Black pepperfreshly grated, to taste
1-2tablespoonsof balsamic vinegar
½cuptoasted hazelnutswhole and shelled
Preheat the oven to 375F.
Prep zucchini by cutting off both stems on each zucchini. Next, chop each zucchini in half down the middle. Take each half and cut them in half lengthwise to make spears.
Put the spears into a large mixing bowl and add the olive oil. Coat the zucchini with olive oil and season with salt and pepper to taste.
On a baking sheet, add zucchini pieces in a single layer with a cut side in contact with the baking sheet. Be sure to avoid overcrowding the pan.
Place baking sheet on the bottom rack and roast for 25-30 minutes until the zucchini is caramelized and fork tender.
Allow zucchini to rest for 5 minutes on the tray.
In a bowl, toss zucchini gently with balsamic vinegar and toasted hazelnuts. Serve immediately with your favorite protein.
If you need to toast hazelnuts, preheat the oven to 300F. Place the hazelnuts in a single layer on a sheet tray and roast for 10-15 minutes until fragrant and toasted.
Don’t overcrowd the pan, this will help avoid soggy zucchini.
Roasted Zucchini with Balsamic and Hazelnuts https://smackofflavor.com/roasted-zucchini-with-balsamic-and-hazelnuts/