ROASTED ZUCCHINI

Zucchini.jpg

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

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CUCUMBER + TOMATO SALAD

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SAUTÉED ESCAROLE