Zucchini is the very essence of summer for me. The shades of deep to light greens along with tinges of yellows tease your memories of endless summer meals gone by where zucchini’s presence on the table defined the taste of unforgettable midsummer meals with family and friends.

Preparation of zucchini is a lesson in less is more. A recipe is hardy required, but keep in mind, a lightness of touch and just a scent of fresh herbs is all that is needed.

Serving this roasted zucchini with a creamy polenta is a match made in heaven! (click here for polenta)

 

 

Roasted Zucchini with a Lemon Vinaigrette

Roasted Zucchini with a Lemon Vinaigrette

 

Roasted Zucchini with a Lemon Vinaigrette     serves 4

Needed: large shallow oven baking tray

Preheat oven to 375 f/ 190 c Have oven rack placed in the middle position.

  • 3 or 4 plump garden fresh zucchini, ends trimmed and cut into ½ inch thick wedges
  • 2 tablespoon olive oil
  • 2 tablespoons fresh lemon thyme leaves
  • sea salt
  • freshly ground black pepper

 

Place the wedges of zucchini in a large bowl. Drizzle the olive oil over the zucchini and toss to coat the wedges evenly.

Add the lemon thyme leaves, season with salt and pepper and toss until well combined.

Place the zucchini wedges in the baking tray in a single layer. Transfer the tray to the oven and roast for 6 to 8 minutes. Then reverse the tray and roast another 6 to 8 minutes. The zucchini should be very lightly colored and softened, but still firm around the edges.

If you like you can place the try under the broiler for a couple of minutes for added color.

Transfer the tray from the oven to a cooling rack and cool to room temperature.

 

Lemon Vinaigrette

  • 3 tablespoons minced shallot
  • 1 garlic clove, whole, peeled and pressed
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sea salt
  • freshly ground black pepper to taste
  • ¼ cup olive oil
  • ¼ cup extra virgin olive oil
  • pinch of sugar (optional)
  • freshly grated Parmigiano (optional)

In a non reactive bowl combine the shallots, garlic clove, lemon juice, lemon zest, white wine vinegar, salt, and pepper. Whisk until all the ingredients are combined.

Combine both oils in a pitcher. While whisking slowly begin adding the olive oils in a thin slow and steady stream while continuing to whisk vigorously. Once all the oil has been added and the vinaigrette has emulsified, taste the vinaigrette and add additional salt as needed. Adding just a pinch of sugar is optional. Cover and refrigerate the vinaigrette until you are ready to serve.

Serving:

Place the roasted zucchini in a bowl and lightly drizzle the lemon vinaigrette over the zucchini, toss, and serve.

As suggested above, serve roasted zucchini along with creamy polenta is a perfect summer meal in itself.

Dusting with Zucchini and polenta with Parmigiano is optional, but a nice compliment.

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