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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. |
dried oregano and/or thyme |
juice of one large lemon |
zest of same lemon |
kosher salt and black pepper to taste |
Directions:
1. Preheat oven to 400.
2. Place zucchini slices onto a baking sheet lined with parchment paper.
3. Sprinkle lemon juice and zest evenly over zucchini slices.
4. Sprinkle dried oregano and/or thyme onto zucchini. Also kosher salt and pepper, to taste.
5. Spray lightly ONCE with butter or olive oil cooking spray.
6. 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.)
7. Serve with most any summertime dish. I had it last night with homemade Italian calzones (recipe to follow shortly.)
8. NOTE: THE ONLY OIL IN THIS ENTIRE RECIPE COMES FROM THE SLIGHT ADDITION OF THE COOKING SPRAY.
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