Zucchini Chunks
Ingredients
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¾ pound zucchini
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1 tablespoon extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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⅛ teaspoon red pepper flakes
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Slice the zucchini
Trim both ends of the zucchini and slice in half lengthwise. Lay one half cut-side down, then slice into your knife perpendicular to the board, cut into ½”-thick slices. Repeat with the remaining zucchini.
¾ pound zucchini
chopping board
knife
Season the zucchini
Place the zucchini on the June Pan. Drizzle with the oil, then sprinkle with the salt and pepper. Toss to combine and spread in a single layer. Set cooking preferences using the button below.
measuring spoons
June Pan
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
Bake the zucchini
Place the June Pan on the middle shelf of the June Oven. Roast the zucchini 14 minutes, until tender. June will notify you when the zucchini is ready.
June Oven
Serve
Remove the zucchini from the June Oven and serve. Garnish with red pepper flakes if using.
⅛ teaspoon red pepper flakes