Monday, July 23, 2012

Roasted Zucchini Seeds

Oh, bless the big zucchini boats!  Because without them we could not roast their seeds.  Zucchini seeds are much better than pumpkin seeds, just pop the entire seed in your mouth (shell and all)  and enjoy this light, crisp treat!
To gather the seeds, cut one large zucchini in half, and spoon out the seeds.  Rinse the seeds in a colander, to help remove the seeds from any fiber.
In a pan, place the clean seeds and spray with olive oil.  Lightly sprinkle the seeds with a coarse sea salt.  Bake at 400 for 15 minutes, just until the seeds begin to brown.  Depending on how many seeds you are cooking, you may need to shake the seeds around mid way, to ensure even cooking.


  1. I had a huge zucchini forgotten in my garden. None of it went to waste. I saved the seeds, washed them, added a little olive oil and salt and spread them out on a cookie sheet lined with foil and roasted them until brown (about 15 min) They were so delicious I couldn't stop eating them until they were gone. They were nutty and crunchy. Nicer than pumpkin seeds.

  2. If your seeds are a little chewy (due to the higher water content) I will put some in a small bowl and microwave for 30-60 seconds. Makes them crisper!

    Below is a blog link to show how pretty it looks when you juice it, too. Paired with some granny smith apples, it makes a delicious drink!