Zingy Zucchini
From eleven 16 years ago
- 30 minutes to make
- Serves 6
I am overrun with the long green.....zucchini, that is! Here's another scrumptious way to make it desirable at the dinner table.
Ingredients
- 3 large zucchini squash, split length-wise then sliced into slabs. This should yield about 3-4 1/2 inch slabs per squash. shopping list
- Dried oregano and/or thyme shopping list
- juice of one large lemon shopping list
- Zest of same lemon shopping list
- kosher salt and black pepper to taste shopping list
How to make it
- Preheat oven to 400.
- Place zucchini slices onto a baking sheet lined with parchment paper.
- Sprinkle lemon juice and zest evenly over zucchini slices.
- Sprinkle dried oregano and/or thyme onto zucchini. Also kosher salt and pepper, to taste.
- Spray lightly ONCE with butter or olive oil cooking spray.
- Roast approximately 30 minutes, checking occasionally to prevent drying. (A little more lemon juice can be sprinkled over if the squash seems to be drying, or the heat reduced a bit.)
- Serve with most any summertime dish. I had it last night with homemade Italian calzones (recipe to follow shortly.)
- NOTE: THE ONLY OIL IN THIS ENTIRE RECIPE COMES FROM THE SLIGHT ADDITION OF THE COOKING SPRAY.
People Who Like This Dish 6
- 1taylor Carrollton, TX
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- eleven Fort Payne, AL
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