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Baked Zucchini With Lemon Thyme

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A simple and scrumptious dish that bakes up easily in the oven.

  • 4 medium zucchini (1 pound)
  • 1 1//2 T olive oil
  • Salt and freshly ground pepper to taste
  • 2 tsp chopped fresh lemon thyme*
  • 2 tsp chopped fresh oregano
  • 1/4 cup freshly grated Parmesan cheese

Preheat oven to 350˚ F. Split zucchini in half and arrange cut side up, on a large sheet of heavy-duty aluminum foil. Sprinkle with oil, salt and pepper, herbs, and cheese. Fold up all four sides of the foil into a packet and crimp edges. Bake for 35 minutes or until zucchini is tender.

*Or substitute regular thyme plus 1 to 2 teaspoons fresh lemon juice.

Serves 4

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

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Preheat oven to 350˚ F. Split zucchini in half and arrange cut side up, on a large sheet of heavy-duty aluminum foil. Sprinkle with oil, salt and pepper, herbs, and cheese. Fold up all four sides of the foil into a packet and crimp edges. Bake for 35 minutes or until zucchini is tender.

*Or substitute regular thyme plus 1 to 2 teaspoons fresh lemon juice.

Serves 4

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 

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