LEMON ZUCCHINI WITH GREMOLATA
Roasted Lemon Zucchini with Gremolata features caramelized zucchini finished with lemon, parsley, garlic, Parmesan, and pine nuts for a fresh Italian side dish.
Equipment
- Baking Sheet
- Medium Mixing Bowl
Ingredients
- 2 Zucchini - halved lengthwise, then sliced into ½-inch half-moons
- 2 Tablespoons Lemon Infused Extra-Virgin Olive Oil, separated - recipe below; or regular EVOO works well also
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 1 Garlic Clove - minced
- 1 Lemon - zested
- 2 Tablespoons Finely Chopped Parsley
- 1 Tablespoon Pine Nuts
- 3 Tablespoons Parmesan Cheese
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Season the zucchini. In a medium bowl, toss the zucchini with 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.
- Bake for 25–27 minutes, flipping halfway through, until lightly caramelized.
- Prepare the gremolata. Meanwhile, combine the remaining olive oil, garlic, lemon zest, and parsley in the same medium bowl used to toss zucchini.
- Finish. Transfer the zucchini to a serving dish. Spoon the gremolata over the top, then sprinkle with pine nuts and Parmesan.
- Serve immediately with fresh cracked pepper and extra drizzle of olive oil and lemon wedge if desired.
- Buon Appetito!
Notes
Recipe for Lemon-Infused Extra Virgin Olive Oil.
- Serving Tips & Special Instructions:
- Make Ahead: Roast the zucchini and prepare the gremolata separately. Combine just before serving for the freshest flavor.
- Pair with a chilled glass of Soave or Pinot Grigio
- Michelle's Kitchen Recommendations:
- More Italian Favorites:
Tried this recipe?I'd love to hear how it turned out! Leave a comment below. 🇮🇹