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Friday, July 27, 2012

Zucchini with Lemon Butter



Baked Zucchini Halves with Lemon Butter

It’s garden time!! This means zucchini is often available either in your own garden or your neighbor’s. This is a tasty way to make your garden delights come to life with flavor and juiciness. The seasonings are subtle but come together in a delicious way with just a sprinkle of parmesan cheese on top. We bake ours but you can also grill them.

6 small zucchini – cut off ends and cut lengthwise
3 tablespoons olive oil
1 tablespoon butter or *Earth Balance, melted
1 teaspoon lemon juice (pinch of lemon zest too if you like)
½ teaspoon lemon pepper
½ teaspoon granulated garlic
½ teaspoon granulated onion
Pinch oregano – dried or fresh
Pinch curry powder
Pinch sea salt
1 tablespoon parmesan cheese, shredded

  • Pre-heat oven to 400 degrees.
  • Wash and trim zucchini ends. Cut lengthwise and arrange in pans face up.
  • In bowl or measuring cup whisk together melted butter with all sauce ingredients, except for parmesan. Allow to cool.
  • Brush sauce on zucchini (try to get a good amount of mixture on each zucchini half.) Sprinkle with parmesan.
  • Bake uncovered in oven for 20 minutes or until lightly browned. Remove and serve.

Serves: 6

Total cooking time: 30 minutes

*Earth Balance: a vegan buttery-tasting spread made with olive, soybean and canola oil.

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