ROASTED ZUCCHINI
ZUCCHINI: Here’s a little secret: zucchini is actually a fruit. But don’t let that discourage you from using this versatile hydro-induced multitasker. This courgette can be stuffed, boiled, grilled, sautéed, breaded, fried, roasted, spiraled or baked into your Sunday morning muffins. And with ample amounts of Vitamin A + iron, it keeps your eyes and your immune system healthy.
ROASTED ZUCCHINI
TIME
15 minutes
INGREDIENTS
2 medium zucchini, sliced into half-inch rounds
3/4 cup of grated parmesan
2 tablespoons olive oil
1 teaspoon Himalayan sea salt
A dash of freshly ground pepper
PREPARATION
Set oven to 450°. Combine zucchini olive oil and salt + pepper in a large bowl. Gently toss. Place zucchini rounds on baking dish, keeping about a quarter-inch space between each piece. Sprinkle with freshly ground grated parmesan. Bake on center rack 5-7 minutes. Move to broil for 2 minutes or until golden brown.
+ZUCCHINI: HEALTHY DIGESTION, HEALTHY IMMUNE SYSTEM