Roasted Zucchini

When cooking zucchini, it can be hard to get consistently good results. Here’s what has been working for me:

• Use griddle pans. The dark, nonstick surface is key to good browning.
• Preheat pans, greased or oiled, along with the oven, to 425.
• Cut zucchini lengthwise in quarters. Trim down to size later, if you want small batons or chunks for serving.
• Lay them on a clean towel while you wait for the oven to heat; but:
• Wait to add salt until just before serving.
• When the oven is up to temp, add the zucchini with plenty of space in between.
• Roast for 5-7 minutes, or until one cut side is well-browned; then turn them so the other cut side is down, and roast for 3-5 minutes longer.
• Sprinkle with salt and other seasonings, and serve!