Roasted vegetables make an elegant dish and require very little prep time. This dish pairs well with saffron chicken. If you would like to make both but lack a second cazuela, a casserole dish will work just fine. Substitute any summer squash that you prefer, or use a variety for a festive presentation.
Makes 2 servings
3 large cloves of garlic, pushed through a garlic press
1/2 teaspoon sweet smoked paprika
1 teaspoon fresh thyme leaves, pulled from the stem and chopped fine
3 tablespoons extra-virgin olive oil
3 large zucchini, cut in half lengthwise and chopped into 3/4-inch half circles
1 teaspoon coarse sea salt
Freshly ground lemon pepper
Preheat oven to 400 degrees
If you have a mortar and pestle, mash garlic, paprika and thyme into a paste-like consistency. If you don't have the mortar, mash up the ingredients with the back of a large spoon until they are fairly well ground and mixed together. Add olive oil and gently mash a little more until well incorporated. Set aside for 15 minutes.
In cazuela, mix zucchini, salt and olive oil mixture with your hands until squash is completely coated. Sprinkle with freshly ground lemon pepper and place uncovered in oven for 20 minutes, giving the mixture a good stir 10 minutes in. Serve hot.
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