Garlic-Butter Zucchini

Tender roasted zucchini halves scored in a crosshatch pattern, brushed with garlic-infused olive oil, then topped with a fragrant herb-lemon butter and finished with Parmesan cheese.

american
mediterranean
Nutrition

A low-calorie vegetable side dish providing moderate amounts of healthy fats from olive oil and butter with minimal carbohydrates and good vitamin content from zucchini and fresh herbs.

4% of daily energy
3.5 g
Carbs
7 g
Total fat
1.5 g
Protein
Egg FreeGluten FreeKosherLow CarbNut FreeNutritiousPeanut FreePescatarianSesame FreeShellfish FreeSoy FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

sidevegetarianquick & easyoven and roastingdinnerlunchfamily friendlylight meal

Garlic-Butter Zucchini

EatingWell (Giovanna Vazquez)

4

servings

0

per serve

0

minutes

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Ingredients
Zucchini
2 medium Zucchini untrimmed and halved lengthwise
Extra-virgin Olive Oil
1 tablespoon Extra-virgin Olive Oil
Garlic
2 medium cloves Garlic grated; divided
Ground Pepper
0.25 teaspoon Ground Pepper
Unsalted Butter
1 tablespoon Unsalted Butter softened
Fresh Soft Herbs
1 tablespoon Fresh Soft Herbs chopped; such as flat-leaf parsley and chives
Lemon Zest
0.5 teaspoon Lemon Zest grated
Salt
0.5 teaspoon Salt divided
Parmesan Cheese
1 tablespoon Parmesan Cheese grated
Equipment
Sharp knife

Sharp knife

Large rimmed baking sheet

Large rimmed baking sheet

Small bowl

Small bowl

Pastry brush

Pastry brush

Grater

Grater

Oven

Oven

Instructions
1
Preheat oven to 450°F with racks in top third and lower third positions. Using a sharp knife, score cut sides of zucchini halves in a crosshatch pattern, cutting about ⅛-inch deep. Pat the zucchini dry; place scored-sides up on a large rimmed baking sheet.
2
Stir 1 tablespoon oil, ¼ teaspoon garlic and ¼ teaspoon pepper together in a small bowl. Brush the mixture on both sides of the zucchini. Arrange the zucchini around the pan edges, scored-sides down. Roast on the lower rack until almost tender, about 10 minutes. Move the pan to the top rack; increase oven temperature to broil. Broil until tender and browned in spots, 8 to 10 minutes.
3
Meanwhile, stir softened butter, 1 tablespoon herbs, ½ teaspoon lemon zest, ¼ teaspoon salt and the remaining ½ teaspoon garlic together in a small bowl.
4
Remove the zucchini from the oven; flip and immediately brush with the butter mixture. Sprinkle with 1 tablespoon Parmesan and the remaining ¼ teaspoon salt.
Garlic-Butter Zucchini

Garlic-Butter Zucchini

EatingWell (Giovanna Vazquez)

4

servings

0

per serve

0

minutes

Tender roasted zucchini halves scored in a crosshatch pattern, brushed with garlic-infused olive oil, then topped with a fragrant herb-lemon butter and finished with Parmesan cheese.

american
mediterranean
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Zucchini
2 medium Zucchini untrimmed and halved lengthwise
Extra-virgin Olive Oil
1 tablespoon Extra-virgin Olive Oil
Garlic
2 medium cloves Garlic grated; divided
Ground Pepper
0.25 teaspoon Ground Pepper
Unsalted Butter
1 tablespoon Unsalted Butter softened
Fresh Soft Herbs
1 tablespoon Fresh Soft Herbs chopped; such as flat-leaf parsley and chives
Lemon Zest
0.5 teaspoon Lemon Zest grated
Salt
0.5 teaspoon Salt divided
Parmesan Cheese
1 tablespoon Parmesan Cheese grated
Equipment
Sharp knife

Sharp knife

Large rimmed baking sheet

Large rimmed baking sheet

Small bowl

Small bowl

Pastry brush

Pastry brush

Grater

Grater

Oven

Oven

Instructions
1
Preheat oven to 450°F with racks in top third and lower third positions. Using a sharp knife, score cut sides of zucchini halves in a crosshatch pattern, cutting about ⅛-inch deep. Pat the zucchini dry; place scored-sides up on a large rimmed baking sheet.
2
Stir 1 tablespoon oil, ¼ teaspoon garlic and ¼ teaspoon pepper together in a small bowl. Brush the mixture on both sides of the zucchini. Arrange the zucchini around the pan edges, scored-sides down. Roast on the lower rack until almost tender, about 10 minutes. Move the pan to the top rack; increase oven temperature to broil. Broil until tender and browned in spots, 8 to 10 minutes.
3
Meanwhile, stir softened butter, 1 tablespoon herbs, ½ teaspoon lemon zest, ¼ teaspoon salt and the remaining ½ teaspoon garlic together in a small bowl.
4
Remove the zucchini from the oven; flip and immediately brush with the butter mixture. Sprinkle with 1 tablespoon Parmesan and the remaining ¼ teaspoon salt.
sidevegetarianquick & easyoven and roastingdinnerlunchfamily friendlylight meal
Nutrition

A low-calorie vegetable side dish providing moderate amounts of healthy fats from olive oil and butter with minimal carbohydrates and good vitamin content from zucchini and fresh herbs.

4% of daily energy
3.5 g
Carbs
7 g
Total fat
1.5 g
Protein
Egg FreeGluten FreeKosherLow CarbNut FreeNutritiousPeanut FreePescatarianSesame FreeShellfish FreeSoy FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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