Roasted Zucchini (With Lemon & Garlic)
Roasted zucchini is an easy veggie side dish that takes less than 30 minutes to make, loaded with vibrant flavor from fresh lemon, garlic and shallots.
Servings: 4 side dish servings
Ingredients
- 1 pound zucchini
- 2 medium shallots minced
- 2 large garlic cloves minced
- 1 ½ tablespoons extra virgin olive oil
- ½ juicy lemon
- Salt to taste
- Red pepper flakes optional
- Coarse salt to finish (optional)
Instructions
- Preheat oven to 400°F. Remove the very ends of the zucchinis. Slice zucchinis in half lengthwise. Then cut zucchini halves into 1 inch half-moons.
- Place half-moons onto a large baking sheet. Drizzle with ½ tablespoon olive oil. Toss. Spread out in a single layer.
- Roast zucchini for 12 minutes, or until fork tender. While zucchini is roasting, mix together shallots, garlic, 1 tablespoon olive oil, and red pepper flakes and salt to taste.
- Sprinkle shallot and garlic mixture on zucchini. Toss. Place zucchini back in the oven for 3 more minutes.
- Remove from oven, and juice half of a lemon on top of zucchini. Toss again, and serve, sprinkled with coarse salt.
Video
Notes
- 1 pound of zucchini is about 3 medium zucchinis or 4 small ones. For best results, weigh your zucchini!
- Don’t overcrowd zucchini. Make sure your baking sheet is big enough so each half moon has enough space to roast (not steam).
- Cut your zucchini into even-sized, 1 inch half-moons so they roast evenly and don’t overcook.
- Double the recipe if desired.
Nutrition
Serving: 1serving | Calories: 81kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 11mg | Potassium: 362mg | Fiber: 2g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 1mg