Roasted Zucchini With Preserved Lemon And Oregano (Greek)
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 large
Zucchini1 cup
Olive Oil1 tbsp
Lemon Juice (fresh)1 tbsp
Shallot (chopped)1 cup
Kalamata OliveDirections:
1
Preheat the oven to 375 degrees F
2
Put a roasting pan in the oven to preheat
3
Cut the zucchini in half lengthwise, then cut across into thirds
4
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
5
Toss to combine
6
Carefully remove the hot roasting pan from the oven and add the zucchini mixture
7
Put the pan to the oven and roast for 3 minutes
8
Remove it, and stir in the olives and preserved lemon
9
Return the pan to the oven and cook for about 3 to 4 minutes, don't let the zucchini get too soft
10
Transfer to a serving bowl and serve immediately