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.