Dovlecel la Cuptor (Romanian Oven-Roasted Zucchini with Garlic)

Romanians have an unshakable love for zucchini, and this is the simplest, most satisfying expression of it. Thick rounds of zucchini roasted at high heat until the edges caramelize and the centers turn creamy, served with a pungent raw garlic and vinegar sauce called mujdei. The contrast between the sweet, yielding zucchini and the fiery, sharp garlic sauce is addictive.

This is Romanian summer fasting at its purest — garden vegetables, garlic, bread, and nothing else needed.

FASTING LEVEL: Fast With Oil (for strict oil-free days, roast the zucchini dry on parchment — it will still caramelize, just less evenly)

SERVINGS: 4
TIME: 35 minutes

INGREDIENTS:
For the zucchini:
- 4 medium zucchini (about 800 g), cut into rounds 1.5 cm thick
- 3 tablespoons sunflower oil or olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sweet paprika

For the mujdei (garlic sauce):
- 6 cloves garlic (or more — Romanians are not shy)
- 1/2 teaspoon coarse salt
- 2 tablespoons white wine vinegar or apple cider vinegar
- 3 tablespoons water
- 1 tablespoon sunflower oil

METHOD:
1. Preheat oven to 220C (425F). Line a large baking sheet with parchment.
2. Toss the zucchini rounds with oil, salt, pepper, and paprika. Arrange in a single layer — do not crowd them. Use two baking sheets if needed.
3. Roast for 25-30 minutes, flipping once halfway, until the zucchini is deeply golden-brown on both sides and tender through the center.
4. While the zucchini roasts, make the mujdei: Crush the garlic cloves with the coarse salt in a mortar and pestle until you have a smooth paste. Gradually work in the vinegar, then the water, then the oil. The sauce should be thin enough to drizzle but intensely garlicky. Taste and adjust salt and vinegar.
5. Arrange the hot zucchini on a plate. Drizzle generously with mujdei. Serve immediately with crusty bread to soak up the sauce.

NOTES:
- Mujdei is raw garlic sauce, and it is powerful. Start with 4 cloves if you are cautious, but the traditional Romanian approach uses at least 6. The vinegar tames the heat.
- The zucchini must be cut thick — thin slices will shrivel into nothing. You want substantial rounds that caramelize on the outside and stay creamy inside.
- This is traditionally served as a main dish with bread during fasting periods, not merely as a side.
- For added protein, serve alongside a simple white bean salad dressed with onion and vinegar.
- Leftovers are excellent cold the next day — the garlic sauce mellows overnight.

NUTRITION (per serving, approximate):
Calories: 145 | Protein: 3 g | Carbohydrates: 10 g | Fat: 11 g | Fibre: 2 g