Roasted Zucchini with Lemon & Garlic, GF

By MaryEllen

Here we have simply sliced zucchini on the diagonal and then tossed them with Garlic-Infused olive oil and very finely grated lemon zest. Use a Microplane zester (rasp-style) zester for the right texture lemon zest. Salt and pepper balance everything out.

Ingredients

• 1 1/2 1 1/2 1/2 tablespoons Garlic-Infused Oil, made with olive oil
• 2 2 2 teaspoons very finely grated lemon zest
• Kosher salt
• Freshly ground black pepper

Details

Servings 12
Adapted from fodmapeveryday.com

Preparation

Step 1

Position rack in upper third of the oven. Preheat oven to 425°F/220°C. Have ready a rimmed baking sheet pan.
Trim ends of zucchini and discard. Slice zucchini on the diagonal into 1/3-inch (8 mm) slices and place in a bowl. Toss zucchini slices with olive oil and lemon zest until evenly coated. Season with salt and pepper and toss again. Scatter in an even layer on a rimmed sheet pan.
Roast for about 20 minutes, shaking the pan halfway through until zucchini are tender and beginning to show a little blistering here and there. Zucchini is ready to serve hot, warm or at room temperature.