LEMON AND GARLIC ROASTED ZUCCHINI AND CORN
This roasted zucchini and corn with lemon and garlic is an easy, impressive, simple summer side dish with sweet corn, toasty garlic, and fresh lemon zest. Vegetarian/Vegan, gluten-free, and healthy!
Provided by Elizabeth Lindemann
Categories Side
Time 30m
Number Of Ingredients 8
Steps:
- Combine all ingredients (except green onions) in a bowl and stir until everything is coated.
- Spread out on two rimmed baking sheets lined with parchment paper.
- Roast at 450 degrees for 25 minutes, or until starting to brown.
- Garnish with green onions, if desired.
Nutrition Facts : Calories 189 kcal, Carbohydrate 20 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, Sodium 27 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
ROASTED LEMON ZUCCHINI
Make and share this roasted lemon zucchini recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 500 degrees.
- heat a 13x9 baking pan.
- cut 5 slices of lemon from center of lemon, squeeze juice out of both ends.
- wisk together lemon juice, oil, salt, pepper, add zucchini, toss to coat.
- add to baking pan in single layer, cook for 10 minutes.
- mix lemon slices with sugar, place in pan alongside zucchini, turn zucchini over and roast for 7 minutes more.
- serve zucchini on a platter topped with lemon slices.
RAVIOLI WITH ROASTED ZUCCHINI & CORN
From Oprah.com Read more: https://www.oprah.com/food/ravioli-with-roasted-zucchini-and-corn-recipe#ixzz6rCYzOLz4
Provided by brookenpitts
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 450° and bring a large pot of water to a boil. Using a vegetable peeler, remove 3 strips of zest from the lemon and thinly slice lengthwise.
- 2. In a large bowl, toss together zucchini; garlic; zest; olive oil; salt and pepper. Fold in Parmesan. Arrange mixture in a single layer on a large rimmed baking sheet. Roast, without stirring, 14 minutes.
- 3. Scatter corn kernels over zucchini and toss to combine. Roast until zucchini is golden brown and tender, about 3 minutes more.
- 4. Meanwhile, cook ravioli in pot of boiling water according to package directions.
- 5. Divide ravioli among 4 plates and spoon zucchini mixture over top. Sprinkle with torn basil leaves and additional grated Parmesan, if desired.
Nutrition Facts : Calories 160.9, Fat 7.8, SaturatedFat 1.1, Sodium 158.2, Carbohydrate 23.1, Fiber 3.7, Sugar 3.3, Protein 4.3
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