Product Flavor: Balsamic Vinegar, Basil, Flavored Infused Olive Oil, Recipes, Sicilian Lemon, Side Dishes
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Lemon Balsamic Roasted Zucchini
Ingredients
Scale
- 3 zucchini, about 1 lb.
- Pink Himalayan Salt, fine
- 2 T Pinehurst Olive Oil Co. Basil Olive Oil
- 1 T Pinehurst Olive Oil Co. Sicilian Lemon Balsamic
- ½ tsp fresh chopped thyme
- ½ tsp grated lemon zest
- Black pepper
- 3 T Freshly grated parmesan cheese
Instructions
- Wash the zucchini well then dry them off with a towel.
- Trim the ends and then quarter the zucchini lengthwise. Slice off the soft top seeded part of each piece by running a knife down the length of each quarter.
- Arrange zucchini cut side up on a paper towel lined baking sheet. Sprinkle with salt and let sit for 10 minutes. The salt will help to bring out the water in the zucchini. After 10 minutes, blot the quarters with a paper towel.
- Heat oven to broil setting, 400 degrees.
- In a small bowl, whisk 2 T Basil Olive Oil, Sicilian Lemon Balsamic Vinegar, thyme, lemon zest, ½ tsp salt, and ½ tsp pepper.
- Toss the zucchini with an additional drizzle of Basil Olive Oil. Place zucchini in a cast iron pan, or baking dish cut side up (we used a cast iron griddle and placed cut side down to get grill lines on ours)
- Broil for about 10 minutes, or until the zucchini starts to get a nice golden brown edge.
- Drizzle the vinaigrette over the zucchini. Sprinkle with parmesan and toss well. Adjust seasoning as needed. Serve immediately and enjoy!