Marinated Zucchini 2 pounds zucchini, unpeeled 1 ½ tablespoons extra-virgin olive oil 1 clove garlic, minced 1 1/2 teaspoons dried oregano flakes 1/2 teaspoon salt 1/8 teaspoon pepper 1 teaspoon fresh lemon juice Preheat oven to 475 degrees. Trim ends of zucchini, and cut in half lengthwise. Feed zucchini halves through the tube of a food processor with the slicing disc attached. You may also use a mandoline to cut the zucchini into thin slices or cut them by hand. Place slices in a large bowl. Add olive oil, and stir to coat. Mix in garlic, oregano, salt, and pepper. Stir again. Place zucchini on two large 11 x 17-inch baking sheets, trying to separate the pieces as much as possible so they are in a single layer. Roast 10 minutes, flip, and then roast another 5 minutes. Edges of zucchini should be slightly browned and crispy. Remove zucchini from oven, and put in a large dish. Stir in lemon juice. Cover, and let sit at least 1-2 hours. Serve at room temperature. Yield: 8 servings (serving size: about ½ cup)
Posted on: Tue, 06 Jan 2015 00:56:35 +0000
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