Zucchini wedges roasted with lemon, basil and EVOO. [paleo, nut-free, vegan and 5-ingredients]
I am all about zucchini right now, and about the combination of fresh basil with lemon and olive oil. It’s the anticipation of summer, and dreaming of the semester-ending cheers and throwing school papers up in the air. Major cheesy-childhood-movie flashback followed by googling “movies where high school student throw their schoolwork in the air”, because I can’t place the image with an actual movie in my brain … Spoiler: the search is long-winded and gets you no where.
What would we do without google to search to answers? Like, actually think?
But let’s go back to that summer happinesss, where I spend my days doing summery-things, creating new things in the kitchen and eating zucchini day after day.
There are many forms that I am loving zucchini in right now. Of course the famous (infamous? I never know when to use that one correctly.) Zoodles. AKA zuccini noodles. There’s also a much loved zucchini cheese recipe out there on the interwebs that I love to snack on.
And then there’s this.
I’m going to be honest, I used to have a slight aversion to roasted zucchini. Whaaat? I don’t even know, but yes I wasn’t a fan. I would make it because my dad really, really liked it, but I was oddly squeamish about it. But then, I roasted it like this. And I have seen the delicious-roasted-zucchini light.
When the zucchini is tossed with ghee and lemon before roasting, the zucchini has a buttery-flavor, yet also a brightness. Everything with lemons has a brightness and freshness, and just pops. Pops? It Pops!
Finishing the zucchini with basil and EVOO brings all of the flavors together in a fresh, nutty and bright side dish that will have you all about zucchini, and ready for the arrival of summer.
- 3 Zucchini
- 1 Tablespoons ghee
- Pinch of salt and pepper
- ¼ tsp lemon zest
- 1 Lemon, thinly sliced
- Extra virgin olive oil
- Fresh basil, chopped
- Preheat oven to 400 degrees.
- Chop the ends off of the zucchini, and peel the skin off if you prefer. Peeling the skin is only necessary if you have particularly picky eaters, or just really don't like zucchini skin. I prefer to leave it on.
- Cut the zucchini in half lengthwise, then cut each half in lengthwise as well. Cut each piece in half lengthwise one more time to make 8 wedges from each zucchini.
- Toss the wedges with ghee, lemon zest and salt and pepper.
- Lay the zucchini on a baking sheet and top with the thinly sliced lemon.
- Bake the zucchini for 10-12 minutes.
- Garnish with EVOO and basil and serve.