June 16, 2015

Lemon, Garlic and Parmesan Roast Zucchini

I made these roast garlic, lemon and parmesan zucchini as a side to our main meal on Sunday night and they were absolutely delicious.  They make a easy and very tasty alternative to potatoes, or would be fabulous sliced up in a roast vegetable pasta salad.

Lemon, Garlic and Parmesan Roast Zucchini
4-6 medium zucchini
2 Tbsp avocado oil (or similar)
Zest of 1 lemon
2 cloves crushed garlic
1/3 cup finely grated parmesan cheese
Ground black pepper

Preheat oven to 180°C.
Line a baking sheet with non-stick tinfoil or baking paper.
Cut zucchini into quarters length ways.
Combine oil, lemon zest and garlic in a small dish and use a basting brush to coat the top side of the zucchini.  Make sure you get all of the garlic and lemon zest on the zucchini.
Sprinkle parmesan cheese over zucchini and season with salt and pepper.
Bake for 12 minutes then move baking tray to the top tray of the oven and grill for 2-3 minutes until golden brown.  Keep a close eye to ensure they don't burn!
Serve immediately.

Enjoy x

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