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Front page › American › Roasted Zucchini

Roasted Zucchini

HB-4686 · Hand-built original · American

Roasted Zucchini — the dish itself.
Served with its “pairs well with” suggestions: coleslaw, cornbread, potato salad, baked beans.

Zucchini roasted at high heat with olive oil, garlic and lemon until tender and browned at the edges. Finished with Parmesan and herbs as listed.

AmericanSide Dish25 minServes 4VegetarianGluten-freeEgg-free

Main ingredient: zucchini

Pairs well with: coleslaw, cornbread, potato salad, baked beans

Servings:4quantities adjust to match

Ingredients

  • 1 pound zucchini, about 3 medium, cut into 1-inch half-moons
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon Italian Seasoning
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • lemon wedges for squeezing (quantity not stated)
  • crumbled feta, grated Parmesan, pecorino, or Vegan Parmesan, optional, for serving (quantity not stated)
  • fresh herbs, optional, for serving (quantity not stated)
  • freshly ground black pepper (quantity not stated)

Method

  1. Heat oven to 450°F.
  2. Cut zucchini as listed; toss with olive oil, garlic, salt and pepper on a baking sheet; spread in one layer.
  3. Roast 12 to 18 minutes, turning once, until tender and browned at the edges.
  4. Add lemon juice, Parmesan and herbs as listed; toss; serve warm.

Total: 25 min

Nutrition not computed — the ingredients could not be matched to USDA FoodData Central data.

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