Best 6 Roasted Zucchini With Preserved Lemon And Oregano Greek Recipes
Roasted zucchini with preserved lemon and oregano is a delightful Greek dish that is perfect for a light and flavorful meal. The zucchini is roasted until tender and slightly caramelized, while the preserved lemon and oregano add a bright, tangy, and herbal flavor. This dish is easy to make and can be served as a side dish or main course. It is also a great way to use up any leftover zucchini you may have.
Let's cook with our recipes!
ROASTED ZUCCHINI
This is the simplest of side dishes, endlessly customizable. Try it when you have an abundance of zucchini in the garden.
Provided by LauraF
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
- Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
- Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
- Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.
Nutrition Facts : Calories 131 calories, Carbohydrate 8.8 g, Fat 10.6 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 263.4 mg, Sugar 4.3 g
ROASTED ZUCCHINI WITH LEMON
Categories Citrus Vegetable Side Roast Lemon Zucchini Spring Healthy Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 6
Steps:
- Put 2 large shallow baking pans (preferably heavy; 1 inch deep) in upper and lower thirds of oven and preheat oven to 500°F.
- Cut 5 (1/8-inch-thick) crosswise slices from middle of lemon and squeeze 1 teaspoon juice from remaining pieces. Whisk together oil, lemon juice, salt, and pepper in a medium bowl. Add zucchini and toss until coated.
- Divide zucchini between preheated baking pans, spreading evenly in 1 layer, and roast in upper and lower thirds of oven until undersides are browned, about 10 minutes.
- Meanwhile, combine lemon slices and sugar in bowl and toss to coat. Gently turn zucchini slices over and arrange lemon slices in 1 layer alongside zucchini. Switch position of pans and roast until zucchini and lemon slices are tender and browned, about 7 minutes. Serve, overlapping slices slightly, on a platter (not in a bowl) to prevent weeping.
ROASTED LEMON ZUCCHINI
Make and share this roasted lemon zucchini recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 500 degrees.
- heat a 13x9 baking pan.
- cut 5 slices of lemon from center of lemon, squeeze juice out of both ends.
- wisk together lemon juice, oil, salt, pepper, add zucchini, toss to coat.
- add to baking pan in single layer, cook for 10 minutes.
- mix lemon slices with sugar, place in pan alongside zucchini, turn zucchini over and roast for 7 minutes more.
- serve zucchini on a platter topped with lemon slices.
GARLIC OREGANO ZUCCHINI
I've found that this flavorful side dish complements almost any main course, from chicken to fish. If you like, use half yellow summer squash for a colorful variation on classic zucchini recipes. -Teresa Kraus, Cortez, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook and stir the garlic in oil over medium heat for 1 minute. Add the zucchini, oregano, salt and pepper. Cook and stir for 4-6 minutes or until zucchini is crisp-tender.
Nutrition Facts : Calories 90 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges
GRILLED GREEK-STYLE ZUCCHINI
"I made this dish for my Women's Health Initiative Group at our local university, and everyone just loved it," informs Betty Washburn of Reno, Nevada. "The grilled vegetables pick up a pleasantly mild flavor from the lemon juice and herb seasonings."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the zucchini, tomato, olives and onion. Combine oil, lemon juice, oregano, garlic salt and pepper; pour over vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 23 in. x 18 in.). Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 241mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CREAM CHEESY CUBED ZUCCHINI WITH LEMON AND OREGANO
I didn't start out trying to make a creamy zucchini recipe, but when I glanced in the fridge and saw the last crumbled remains of fresh cream cheese, I knew those green cubes sizzling away in the skillet were about to get enriched. While I'd normally have a hard time feigning such excitement over squash, I'm actually quite thrilled with how this came out.
Provided by Chef John
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes.
- Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes.
- Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 4.7 g, Cholesterol 8 mg, Fat 9.6 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 34.1 mg, Sugar 2.2 g
Tips:
- Choose the right zucchini: Select firm, medium-sized zucchini with smooth, unblemished skin. Avoid large, overgrown zucchini, as they tend to be watery and less flavorful.
- Prepare the zucchini properly: Trim the ends of the zucchini and cut them into 1/2-inch thick slices. You can also halve or quarter the zucchini lengthwise if desired.
- Use high-quality olive oil: Extra virgin olive oil is the best choice for this recipe, as it has a rich flavor and aroma. You can also use a good quality regular olive oil if you prefer.
- Roast the zucchini at a high temperature: This will help to caramelize the zucchini and give it a slightly crispy exterior. Make sure to spread the zucchini in a single layer on the baking sheet so that it cooks evenly.
- Season the zucchini well: Use a generous amount of salt and pepper to season the zucchini. You can also add other herbs and spices, such as oregano, thyme, or rosemary, to taste.
- Serve the zucchini immediately: Roasted zucchini is best served fresh out of the oven. You can drizzle it with a little extra olive oil and sprinkle it with chopped fresh herbs before serving.
Conclusion:
Roasted zucchini with preserved lemon and oregano is a simple yet flavorful dish that is perfect for a summer meal. It is easy to make and can be roasted in just 20 minutes. This dish is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. So next time you are looking for a quick and easy side dish, give roasted zucchini with preserved lemon and oregano a try. You won't be disappointed!
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