All summer, I forgot to make these lemony zucchini chunks even though they're favorites!
But now that eastern Missouri is enjoying a looooonnnng stretch of Indian summer -- that means day-time temperatures in the lovely 70s! -- a big plateful was in order!
(And besides, there're all those southern hemisphere-folks who are in the middle of their spring and whose zucchini plants are just about to blossom.)
These roast at very high temperature (so does this maple glazed salmon which pairs beautifully) and oh! are they good, lemony and sweet both at the same time. When I first tried 'em, my Dad reported that it was the first time he'd ever wanted seconds let alone thirds on zucchini.
And Word to the Wise: second and third helpings are a good thing because the leftovers are less than inspiring -- make only what you'll eat right away.
[Hmmm. If you'd like to know just how good these zucchini really are, I just this minutes edited out FIVE exclamation points from this post. I guess that makes this a !!!!! vegetable.]
2007 Photo Update: These are just as good as remembered, especially when you can get both the zucchini and the lemon slices to brown a little.
~ more summer squash recipes ~
~ more roasted vegetable recipes ~
ROASTED ZUCCHINI with LEMON
Hands-on time: oops, notes aren't so good, maybe 10 minutes?
Time to table: 40 minutes
4 medium zucchini
Juice of 1 lemon
1 tablespoon olive oil
Salt & pepper to taste
1 lemon, sliced thin
1/2 teaspoon sugar
Place a large rimmed baking sheet or casserole dish (one -- or if need be two -- big enough for the zucchini to roast in a single layer, also, try covering it with foil to simplify clean-up) in the cold oven. Set the oven to 500F.
Slice off the stem and blossom ends from the zucchini, then slice on the diagonal, about 3/4 inch thick. Toss the zucchini with the lemon juice, olive oil and salt and pepper in a large bowl. When the oven is completely preheated, remove the hot baking sheet/casserole and arrange the zucchini in a single layer. Roast for 10 minutes.
While the zucchini roasts, use the same large bowl (no need to wash in between) to gently toss the lemon juice and sugar.
Remove the pan or pans, turn the zucchini over, then place the lemon slices alongside (or on top if need be). Roast for another 7 minutes or until the zucchini begin to caramelize along the edges (the ones in the 2007 photograph were in for about 15 minutes).
Per Serving: 57 Cal (46% from Fat, 10% from Protein, 44% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 8 g Carb; 3 g Fiber; 34 mg Calcium; 1 mg Iron; 12 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point
CREDIT WHERE CREDIT'S DUE
Adapted from Gourmet May 2003