When you're dealing with gargantuan zucchinis, you're going to have large seeds to contend with. If you saved all of the seeds from making your Zuke Soup, you're one step closer to a simple, tasty treat.
You are going to lose some seeds if you quarter the zukes like in the picture below. It's almost impossible to cut your zucchini without slicing some of the seeds in half. The good thing is, even the halved seeds are yummy when roasted.
After separating the seeds from the zuke gunk, boil them in salty water for approximately 10 minutes. This will aid in completely removing all of the gunk, as well as softening them for a nice toasty roast.
Lay the seeds out on a paper towel and allow them to completely dry overnight.
Once the zuke seeds are completely dry, mix them with some melted butter, olive oil, and coarse sea salt. I had approximately 1 1/2 cups of seeds, and used 2 Tbls of butter, 1 tsp olive oil, and 1 Tbl of salt.
Once again lay them on a paper towel to dry the excess moisture. You still want them to have a nice "sheen" on them from the butter and oil, but you do not want them soaking in the mixutre.
Once the excess fat is removed, place them on a cookie sheet and then into a preheated 300 degree oven.
Zuke seeds roast a little faster than pumpkin seeds, so keep an eye on them and remove them when they turn a nice golden brown (usually about 30 minutes).
Allow to cool and store in an airtight container. If they last more than a few days you will want to then move the container into the refridgerator, but they are nomally gone before you have to worry about that.
It's a nice way to use those giant seeds, and they taste effing awesome.
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