Zesty Roasted Zucchini…mmm…GOOD!

Yesterday, I–along with some eager peers–cooked up some classic Moroccan delights at a Moroccan cooking class… big surprise … huh? We minced, diced, spliced; roasted, simmered, braised; measured, poured, stirred; served, ate, and cleaned.  We got the full monty, folks!

And, I DID NOT touch a skillet! Yea! For all who don’t know–I LOVE my skillet! Give me something to cook, and I bet I can find a way to use my beloved skillet. Now, cover your ears just for a moment, my foodie chef readers, but I can fry, sear, saute, “steam,” braise, stir-fry, or brown using my skillet. What can I say–I just love that pan!

Want an insider secret? Well, here you go–I love my skillet so much that I almost called my blog “Vegetables in a Skillet” because: 1) I can’t get enough of my skillet; 2) I adore vegetables; 3) I flip over sautéed, stir-fried, or steam panned veggies.

What are “Steam Panned Veggies???”Try them out and see for yourself! Ready, okay! First, choose a vegetable/s. Broccoli, cauliflower, onion, mushroom, zucchini, carrot, mung beans, snow peas, squash, and cabbage all work well with this method. Now, add 1 tablespoon of olive oil, canola oil, or any cooking spray (i.e. Pam) to the skillet. Next, add your veggie/s of choice, 1/4 cup of water, and desired seasonings to the skillet. Finally, place a lid over the super skillet, cook on medium heat for 5-8 minutes … and VOILA!My “go-to” seasonings are 2 tablespoons low-sodium soy sauce, 1/2 tablespoon crushed garlic, and 2 teaspoons minced ginger with a dash of honey … scrumptious! And, enjoyable at ANY time of day.  But, it is up to you–experiment with flavors! And–let me know how it goes!

Now, I didn’t come here to boast about my cherished skillet, but rather to tell you that I may just be exchanging some of my skillet endearment for oven admiration! Yes, this dish is that tastebuderrific AND healthy AND super simple! Come on now–if I love my skillet that much, do you think I would be showcasing elaborate recipes? Not here, not now, but maybe one day …

I am not a chef or culinary artist by any means, but I know how to cook healthfully, quickly, and tastily! So, I am sharing my knowledge with you plus a brand spankin’ new recipe I just learned! Eat. It. Up.Literally. If I tell you to eat healthier and provide you NO guidance–well, that just doesn’t seem fair. So–here we go!

Zesty Roasted Zucchini with Feta Cheese (serves about 6)
What You Need:

• 3 large zucchini (about 1.5 pounds), washed
• 2 tablespoons lemon juice (Note: 1 lemon=2-3 Tbsp lemon juice)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin (love this stuff!)
• 1/2 teaspoon salt or sea salt (preferred, for taste reasons only)
• Black pepper, to taste
• 4 oz. Feta cheese, crumbled

NOW–What To Do:

• Preheat oven to 425 degrees
• Cut zucchini in half lengthwise and then in 1.5 inch thick pieces
• Place zucchini in large mixing bowl
• In a small bowl, stir together lemon juice, olive oil, garlic, cumin, salt and pepper. Pour over zucchini and toss to coat
• Let zucchini marinate for 20-30 minutes
• Place zucchini on large baking sheet with a slotted spoon to remove excess marinade
• Roast in oven for 10 minutes. Remove from oven, flip zucchini, and return to oven for another 5-7 minutes, until golden brown and tender
  

  Flipping the zucchini

• Transfer zucchini to a serving platter and sprinkle with crumbled Feta
• Serve and Enjoy!

Nutrition Stats (per serving): Calories: 111, Total Fat: 9 grams, Sat Fat: 3 grams, Trans Fat: 0 grams, Carbohydrates: 6 grams, Fiber: 1.5 grams, Protein: 3 grams

Enjoy & let me know what you think!

Happy Healthifying,

Corinne

Posted in Fruits/Vegetables, Recipe Tagged: Healthy, nutrition, Recipe, Tasty, Vegetables, Zucchini