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.

Calories	80 kcal
Energy	335 kJ
Protein	2 g
Total Fat	7 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	4 g
Cholesterol	9 mg
Carbohydrate	4 g
Sugars	2 g
Dietary Fibre	1 g
Sodium	170 mg

*per serving

VegetarianGluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreePescatarianLow CarbNutritiousKosher

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchvegetarianlight mealsideoven and roastingquick & easyfamily friendly

Garlic-Butter Zucchini

Name: Garlic-Butter Zucchini — Tasty Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 medium Zucchini (untrimmed and halved lengthwise); 1 tablespoon Extra-virgin Olive Oil; 2 medium cloves Garlic (grated; divided); 0.25 teaspoon Ground Pepper; 1 tablespoon Unsalted Butter (softened); 1 tablespoon Fresh Soft Herbs (chopped; such as flat-leaf parsley and chives); 0.5 teaspoon Lemon Zest (grated); 0.5 teaspoon Salt (divided); 1 tablespoon Parmesan Cheese (grated)

EatingWell (Giovanna Vazquez)

4

servings

0

per serve

0

minutes

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Ingredients

2 medium Zucchini untrimmed and halved lengthwise

1 tablespoon Extra-virgin Olive Oil

2 medium cloves Garlic grated; divided

0.25 teaspoon Ground Pepper

1 tablespoon Unsalted Butter softened

1 tablespoon Fresh Soft Herbs chopped; such as flat-leaf parsley and chives

0.5 teaspoon Lemon Zest grated

0.5 teaspoon Salt divided

1 tablespoon Parmesan Cheese grated

Equipment

Large rimmed baking sheet

Pastry brush

Small bowl

Oven

Grater

Sharp knife

Instructions

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.

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.

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.

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.