Roasted Lemon Rosemary Zucchini
serves 4
Save this simple dish for the middle of the summer, when you think you’ve done everything you can with zucchini. If you're using zucchini larger than an inch in diameter, slice them into 3/4-inch thick diagonal rounds -- instead of lengthwise -- and pile the breadcrumbs onto one cut surface. Read more about this recipe at Karina's Kitchen.
4 small zucchini or yellow squash
1 tablespoon plus 2 teaspoons olive oil, divided
Zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1/2 cup breadcrumbs (from rosemary bread)
prep: 10 minutes
total: 25 minutes
9x13-inch baking dish
small bowl
1. Preheat the oven to 425F.
2. Halve the zucchini lengthwise, place in a 9x13-inch baking dish, and drizzle with 1 teaspoon of the olive oil. Toss the zucchini to coat on all sides, then turn them cut side-up and season with salt and pepper.
3. Place the lemon zest, juice and breadcrumbs in a small bowl, and drizzle with the remaining olive oil. Season with salt and pepper, and mix with a fork until completely combined. Spread a heaping tablespoon’s worth of the breadcrumb mixture along the length of each piece of zucchini, and use your hands to pack the crumbs down slightly.
4. Bake for 15 minutes, or until the crumbs are golden brown and the zucchini are cooked al dente.
