What Do I Do With All This Zucchini?!

If you are like us, and have a garden, you probably have zucchini overload! There are some summers where it literally takes over my kitchen counters! What a good problem to have, really. I have a list of things I do with mine to try and vary the zucchini eating experience. Here is just one of the recipes I make with mine. It’s extremely simple, quick, and delicious!

Lemon Garlic Zucchini Wedges with Parmesan

Gluten Free

Serves 2-4

Ingredients:

• 2 medium zucchini
• 1 tsp lemon juice
• 2 TBS olive oil
• 1 large clove of garlic, finely minced
• Garlic Salt and Lemon Pepper for seasoning
• 2-4 TBS freshly grated parmesan cheese
• cherry tomatoes and herbs for garnish
• Fresh marinara, and/or ranch dressing for dipping.

I used Mrs. Dash Lemon Pepper, and Lawry’s Garlic Salt.

Directions:

1. Preheat oven to 400 degrees F.
2. In a large ziplock baggie, mix together lemon juice, olive oil, minced garlic, garlic salt, and lemon pepper. Set aside.
3. Cut zucchini into long wedges, about 1/2″ thick. Add these to the baggie containing the olive oil mixture and seal the baggie closed. Gently squish around with your hands to evenly distribute the olive oil.
4. Dump out onto a large baking sheet and sprinkle generously with parmesan cheese.
5. Bake at 400 degrees F. for 11-12 minutes.
6. At the end of the cooking time, switch the oven to broil and continue baking for about 3 minutes, or until cheese is lightly browned.
7. Remove from the oven and place on serving dish. Sprinkle cherry tomatoes and fresh herbs over the top to garnish.
8. Serve piping hot with fresh marinara, or my personal favorite, ranch dressing for dipping.

*Note: I did a quick search online and saw that both of the seasonings I used are gluten free. You should always check this out for yourself each time you purchase, as companies often change ingredients or processing methods.

by