Zesty Zucchini

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We are eating more vegetables than ever since I started trying so many vegetables to roast, and  different ways to make them special.  Don’t get me wrong, a simple brush with olive oil and a sprinkle of salt and pepper gets delicious results.  But the addition of lemon zest, shredded basil, and a few cherry tomatoes definitely makes zucchini that is a favorite to add to any easy summer supper.

Zesty Zucchini

3-4 medium zucchini, sliced in half lengthwise

1 cup cherry tomatoes, sliced in half

1/4 cup shredded fresh basil leaves

zest of one lemon

2 Tablespoons fresh lemon juice

olive oil for coating

sea salt and freshly ground pepper to taste

Preheat oven to 425 degrees.  Coat baking sheet with cooking spray.  Place zucchini and tomatoes in ZipLoc bag with enough olive oil to coat.  Lay zucchini halves on  baking sheet, cut side up with cherry tomatoes on top and around them. Sprinkle with lemon juice, sea salt and freshly ground pepper.  Top with lemon zest and basil.  Sprinkle with olive oil and place in oven to roast for about 25 minutes, or until squash is fork tender.

There are many variations and combinations that work to make this one of the most versatile side dish for your summer meals.  Try mixing yellow squash or any other summer squash with chopped thyme and sliced lemon.  Fresh mint and a squeeze of orange juice is a bright, fresh taste for a change.  You can also use your outdoor grill for roasting if you prefer.

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