Garlic Lemon and Parmesan Oven Roasted Zucchini
This simple zucchini recipe might be all you need to use up hoards of garden zucchinis this summer. Zucchini must be one of the most prolific summer vegetables around and they can grow fast until they are gigantic two or three-pound squash making them difficult to use in traditional zucchini recipes. This garlic lemon and parmesan oven roasted zucchini recipe is a unique take regular zucchini and provides you with a way of using your entire crop, even the big ones. Zucchini dishes, like this, will pair well with any grilled meat and be a satisfying side at the dinner table.
This lemon zucchini recipe produces zucchini fries that are sprinkled with salty parmesan cheese. The zucchini fries don’t take very long to bake and still retain a somewhat firm, juicy mouthfeel. Despite the apparent savoury and addictive flavour of this zucchini fries recipe, the zucchini nutritional value makes this summer squash an incredibly healthy food to combine with your weekly dinners. Zucchini contains very high levels of vitamin C, vitamin B6, magnesium, iron, fibre, and potassium, and high amounts of thiamine, riboflavin, and niacin. With this extensive list of nutrients and minerals, it is easy to determine why zucchini should be part of your weekly diet. You can get twelve percent of your daily-recommended intake of vitamin C and eleven percent of your DRI of iron from just a half cup of cooked zucchini. In the case of this parmesan zucchini fries recipe, which uses four or five small to medium sized zucchini, you can be sure you will be getting an extensive amount of nutrients with your meal.
Fresh garlic is another must-have ingredient for this roasted zucchini recipe adding zingy flavour to the zucchini spears. The garlic should be minced, either with a garlic press or a knife, but you can also grate it finely on a rasp if you have one. If you chop the garlic too big, it won’t coat the zucchini fries properly and the flavour won’t be the same, since minced garlic always provides a stronger taste than chunkier garlic pieces, because the oils are released more easily. Garlic adds such robust flavour to this zucchini recipe and is an attraction to so many dishes, like pasta recipes and garlic bread recipes, which we tend to forget what a healthy ingredient it is. The nutritional value of garlic includes very high amounts of vitamins B6 and C, and manganese while also having high levels of selenium, phosphorus, and calcium.
Unfortunately, we tend to eat only one or two cloves of garlic at a time for an entire family, which means that we aren’t getting as much of garlic’s benefits as we could. If you would like to incorporate more garlic into your diet, consider preparing the French classic, Garlic soup recipe or roast whole heads of garlic to incorporate into spreads for crackers or sandwiches. Thank you to Jaclyn, the author of Cooking Classy recipe blog, for sharing her garlic lemon and parmesan oven roasted zucchini recipe.**
Nutrition Facts for: Garlic Lemon and Parmesan Oven Roasted Zucchini from Cooking Classy
Ingredients: Fresh zucchini, olive oil, lemon, garlic, shredded parmesan cheese, salt, pepper.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 4 servings.* Per Serving Calories 197, Calories from Fat 131, Total Fat 14.5g 22%, Saturated Fat 5.8g 29%, Cholesterol 24mg 8%, Sodium 365mg 15%, Potassium 454mg 13%, Carbohydrates 7.5g 3%, Dietary Fiber 1.9g 8%, Sugars 3.0g, Protein 12.9g, Vitamin A 12%, Vitamin C 50%, Calcium 33%, Iron 4%
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