Oven Roasted Zucchini with Brown Butter

Golden brown zucchini coins, roasted in nutty brown butter. Truth is, I'm a bit floored by the simplicity of this dish because the flavor is pretty deep. But brown butter does that - it has the unique ability to add both silky and nutty notes at the same time. I can tell you, zucchini coins love that. As for effort, the OVEN browns the butter, so you barely have anything to do beyond slicing the zucchini. I'll take that any day of the week.

This was so deliciously easy, I'm doing carrots next... And then asparagus. Maybe bok choy...

Oven Roasted Zucchini with Brown Butter

2 tablespoons unsalted butter
2 zucchini, cut crosswise into 1/4-inch thick slices
Salt and freshly ground black pepper

Preheat the oven to 400 degrees. Once the oven is preheated, place the butter in an ovenproof skillet (I prefer cast iron) and place the skillet in the oven. Roast for 5 to 10  minutes, until the butter is brown (I realize that seems like a big time gap, but you should check the butter frequently to make sure it doesn't burn).
Add the zucchini slices to the skillet and turn to coat with the brown butter. Season with salt and pepper.
Return the skillet to the oven and roast for 25 to 30 minutes, until the zucchini coins are golden brown, turning every 8 to 10 minutes.

Serves 4