Mediterranean Zucchini
With its sunny seasonings of fresh lemon zest, basil, oregano, and red pepper flakes, this recipe pays homage to the humble zucchini and elevates it to a whole new level of deliciousness.
Ingredients
Serves: 4
Serving Size: 1/2 zucchini
Prep Time: 10 minutes
Cooking Time: 20 minutes
- 2 medium zucchini (5–6 ounces each), trimmed and halved lengthwise
- 2 teaspoons olive oil
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon dried basil, crumbled
- 1/2 teaspoon dried oregano, crumbled
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon salt
- 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese
Directions
- Preheat the oven to 400°F.
- Place the zucchini with the cut side up on a baking sheet. Drizzle the oil over each half.
- In a small bowl, stir together the remaining ingredients except the Parmesan. Sprinkle over the zucchini.
- Bake for 20 minutes, or until the zucchini is just tender. Remove from the oven.
- Sprinkle with the Parmesan. Let stand for 5 minutes before serving.
Exchanges/Choices
1 Vegetable, ½ Fat
Nutrition Facts
| Calories | 40 |
| Calories from Fat | 30 |
| Total Fat | 3 g |
| Saturated Fat | 0.5 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 0.5 g |
| Monounsaturated Fat | 2 g |
| Cholesterol | <5 mg |
| Sodium | 80 mg |
| Potassium | 230 mg |
| Total Carbohydrate | 3 g |
| Dietary Fiber | 1 g |
| Sugars | 2 g |
| Added Sugar | 0 g |
| Protein | 2 g |
| Phosphorus | 45 mg |
