Recipe courtesy of Beau MacMillan
Roasted Zucchini with Preserved Lemon and Oregano (Greek)
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- Level: Easy
- Total: 22 min
- Prep: 15 min
- Cook: 7 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 292
- Total Fat
- 29 g
- Saturated Fat
- 4 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 501 mg
- Level: Easy
- Total: 22 min
- Prep: 15 min
- Cook: 7 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 292
- Total Fat
- 29 g
- Saturated Fat
- 4 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 501 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Put a roasting pan in the oven to preheat.
- Cut the zucchini in half lengthwise, then cut across into thirds. Put the zucchini into a bowl and add the olive oil, lemon juice, garlic, shallots, parsley and oregano, and season with salt and pepper, to taste. Toss to combine.
- Carefully remove the hot roasting pan from the oven and add the zucchini mixture. Put the pan to the oven and roast for 3 minutes. Remove it, and stir in the olives and preserved lemon. Return the pan to the oven and cook for about 3 to 4 minutes, don't let the zucchini get too soft. Transfer to a serving bowl and serve immediately.
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