Roasted Zucchini with Preserved Lemon and Oregano (Greek)

Total Time:
22 min
Prep:
15 min
Cook:
7 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 large zucchini
  • 1/2 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, diced
  • 1 tablespoon chopped shallots
  • 1 teaspoon chopped fresh parsley leaves
  • 1 teaspoon chopped fresh oregano leaves
  • Kosher salt and freshly ground black pepper
  • 1/2 cup kalamata olives
  • 1/2 tablespoon chopped preserved lemon, store-bought or homemade
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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