Roasted Zucchini
A simple roasted zucchini – with a herby lemon dressing and parmesan.
- Prep Time: 5 mins
- Cook Time: 16 mins
- Total Time: 21 minutes
- Yield: 4 to 6 1x
Ingredients
Scale
- 4 medium sized zucchini
- 3 tbs olive oil
- 3/4 of a medium sized lemon – juiced
- 1 handful of fresh herbs – I used parsley and basil
- 1 garlic clove – put through a press
- 8 twists of pepper from a pepper mill
- 1/4 cup of parmesan cheese
Instructions
- Preheat the oven to 400 degrees.
- Slice zucchinis in to quarters – lengthwise.
- Put olive oil, lemon juice, herbs, minced garlic and pepper into a blender and puree until it forms a smooth dressing.
- Add 2/3 of the dressing in a bowl and toss with zucchini.
- Line a cooking sheet with tin foil.
- Place zucchini spears in a row – don’t overlap them.
- Cook for 12 minutes.
- Remove zucchini from oven. Turn the broiler on. Sprinkle parmesan over the zucchini while it’s still on the baking sheet.
- Put the zucchini back in the oven – under the broiler. Broil from 2 to 4 minutes – until the zucchini and parmesan cheese start to brown.
- Remove from oven and put on a plate.
- Drizzle remaining 1/3 of dressing over the top of the zucchini.
- Serve immediately.
Find it online: https://greenvalleykitchen.com/roasted-zucchini/