WHOLE ROASTED ZUCCHINI with NANA’S RED SAUCE

SERVES 4

When you cook vegetables whole instead of cutting them, they hold on to their juices better when filleted for service. It’s like cooking a whole roast. You’ll see when you cut into these whole zucchini, they will be evenly cooked and juicy throughout. It’s a cool way to cook and present vegetables: whole. —DEREK

4 zucchini

1 teaspoon everyday olive oil

1 teaspoon granulated garlic

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 cups Nana Sarno’s Red Sauce (here)

1 tablespoon fresh thyme leaves, plus some sprigs for garnish

Preheat the oven to 300ºF.

Trim the zucchini stems but leave on about 1 inch of stem, cuz it looks good. Put the whole zucchini on a baking sheet, then rub the oil into your palms and massage each zucchini with lots of love until they’re good and shiny. Sprinkle evenly with the garlic, salt, and pepper.

Roast for 1 hour, turning over each zucchini about halfway through. They’ll get a little darker in color; maybe even slightly brown. You can tell they are done when a skewer or fork slides in and out easily.

Meanwhile, warm up the sauce in a small saucepot over medium heat. Bubbles should come up slowly, but stir it now and then to make sure it’s not sticking to the bottom.

Let the zucchini rest 5 minutes. Slice crosswise on a diagonal into ½-inch-thick slices, like medallions.

Spoon the sauce onto a platter or plates and arrange the medallions on top. Scatter on the thyme and garnish with a few fresh sprigs.

OPTIONS

You could replace the red sauce with Wicked Healthy Cheese Sauce (here) and keep everything else as is.

For all you spicy freaks, rub the zucchini with 1 tablespoon Ninja Squirrel sriracha along with the oil.

I LOVE YOU!

If you get a zucchini the size of a baby, it might take longer to roast. In that case, cut the cooked zuke into 1-inch-thick medallions and use them as burgers between buns.