Baked zucchini and carrots is a side dish simple to make that pairs perfectly with any main course whether meat or fish. It’s a light side dish, perfect even for those following a low-calorie diet. If you like, you can add some red onion as I did, which will give even more flavor to the vegetables. The Baked zucchini and carrots are crunchy and can also be used to dress a cold pasta or cold rice dish. Baked carrots and zucchini are also perfect for kids, and if you want, you can cut them into sticks instead of rounds. Now let’s see how to make baked zucchini and carrots, and if you try them, let me know. Barbara
I also recommend trying:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare baked zucchini and carrots
- 2 carrots
- 2 zucchini
- 1 red Tropea onion
- as needed salt
- pepper
- as needed extra virgin olive oil
How to prepare baked zucchini and carrots
Let’s start preparing the Baked zucchini and carrots, clean the outer part of the carrots, I usually do this with a vegetable peeler, then remove the ends from both the carrots and the zucchini. Also clean the outer part of the onion, wash the vegetables thoroughly under running water and cut the carrots and zucchini into rounds and the onion into slices.
Pour a little oil into a baking dish, add the chopped vegetables, a pinch of salt and pepper, and place the dish in a preheated static oven at 350°F for 30 minutes. Occasionally, open the oven door and stir the vegetables to ensure even cooking.
Once cooked, remove the baking dish from the oven and serve the baked carrots and zucchini hot.
How to store baked zucchini and carrots
You can store baked zucchini and carrots in the refrigerator for 2/3 days. If you wish, you can also freeze them and keep them for a few months.
