Lemon Rosemary Zucchini Food

GARLIC LEMON AND PARMESAN OVEN ROASTED ZUCCHINI

Steps:

• Preheat oven to 350 degrees. Line a rimmed cookie sheet with aluminum foil.
• Cut zucchini into 4 wedges through the length.
• In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart.
• Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out).
• Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper.
• Bake in preheated oven 11 - 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm
• Recipe Source: adapted slightly from Liluna

ZUCCHINI SPEARS WITH ROSEMARY, GARLIC AND LEMON

Steps:

• Put the oil, garlic and rosemary in a high-sided medium skillet over medium heat. Cook, stirring occasionally, until the garlic is deep golden brown, about 8 minutes. Transfer the garlic and rosemary to a serving platter; set aside.
• Raise the heat to medium-high. Sprinkle the zucchini with salt and pepper. When the oil is very hot but not quite smoking, add the zucchini, cut side down. (Be careful: The cut zucchini starts to release water as soon as you salt it, so it might spit a bit in the skillet.) Cook, undisturbed, until the bottom side is deep golden brown, about 2 minutes. Carefully turn to the other cut side and cook until golden brown, about 2 minutes. Now turn the zucchini onto the skin sides, turn off the heat, cover and let sit until very tender (the tip of a paring knife inserted into the zucchini should meet no resistance), 2 to 4 minutes.
• Sprinkle the lemon juice and most of the zest over the zucchini, return the garlic and rosemary to the skillet and use a rubber spatula or tongs to gently turn the zucchini a few times to coat. Add salt and pepper to taste. Transfer the zucchini to the platter and pour the pan juices on top. Serve hot, warm or at room temperature.

FRESH ROSEMARY CHICKEN AND ZUCCHINI

Steps:

• In a large zip lock bag add 1/4 cup of lemon juice, 1 tablespoon of olive oil, 1/2 tablespoon of garlic powder, and rosemary.
• Add chicken to the bag, seal, shake, and place in fridge for an hour.
• In a bowl, whisk together 1/4 cup of lemon juice, 1/2 tablespoon garlic powder, salt, and pepper; set bowl aside.
• Spray cooking spray on large pan and heat to medium.
• Add chicken and juices from bag to pan.
• Brown chicken.
• Slice zucchini and add to chicken.
• Cook zucchini with chicken for 5 minutes, stirring frequently.
• Serve chicken and zucchini on plates and drizzle mixture from the bowl on top as needed.
• Enjoy!

LEMON ROSEMARY ZUCCHINI

Steps:

• In a medium non-stick skillet, heat olive oil over medium heat. Add yellow pepper and rosemary and saute 2 minutes. Add zucchini and salt and pepper, to taste. Continue to saute for another 4-5 minutes or until zucchini is just tender. Remove from heat and stir in lemon juice. Serve.