UNLESS YOU’RE A TODDLER, roasted zucchini is one of the most delicious ways to eat this ubiquitous squash. (If you’re a toddler, you will likely only try a bite because you’ve been promised a sticker and even then will probably spit it out. A sticker can only get you so far…) But if you’re a baby–or an adult–you’re in for a treat. So is the cook because the whole thing is so simple.
Wash, slice, slather with olive oil and a scant amount of salt and pepper. (Make a double batch so you can serve some for dinner too; just add more salt and pepper later for those with teeth.) Roast in an oven at 425 for about 25 minutes, depending on the thickness of your slices. Flip once halfway through. As usual, add enough water to liquify and blend until smooth. Serve, store in the fridge or freeze for later.