Description

What do you do with all of that zucchini when that bumper crop comes in? Make these wonderful zucchini spears and serve them as an appetizer or a side dish. They are roasted to perfection with a crisp edge on the outside and tender on the inside. The outs

Ingredients

• 3 medium sized zucchini (about 1½ lb.)
• 1 T. olive oil
• 2 t. freshly grated lemon peel
• 1 T. freshly squeezed lemon juice
• 1 garlic clove, minced
• ½ t. oregano
• 2 T. grated Parmesan cheese
• 1 T. shredded Parmesan cheese
• salt and pepper, to taste

Steps

1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil; spray with cooking spray.
2. Cut zucchini lengthwise into quarters; cut each in half widthwise. Lay the zucchini on the prepared baking sheet; sprinkle with salt and pepper, to taste.
3. In a small bowl, whisk together the olive oil, lemon juice and peel, garlic and oregano; drizzle over zucchini spears; sprinkle with Parmesan cheese.