Salty, tangy feta cheese and a handful of fresh herbs give zest to the subtle flavor of zucchini.
SERVES 4 TO 6
INGREDIENTS:
- 2 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 pounds small zucchini, sliced into ½-inch-thick rounds
- Salt and freshly ground black pepper
- 2 ounces feta cheese, crumbled (about ½ cup)
- ¼ cup chopped fresh basil, dill, mint, oregano, sage, or thyme leaves
INSTRUCTIIONS:
- Preheat the oven to 450°F. Generously oil a large shallow roasting or half sheet pan.
- In a small bowl, whisk together the oil and lemon juice. Arrange the zucchini in a single layer in the pan. Brush with the oil mixture. Sprinkle with salt and pepper to taste.
- Roast for about 15 minutes, until the zucchini is well browned, turning once.
- Transfer the zucchini to a serving bowl. Add the cheese and herbs and toss to mix. Taste and add salt and pepper as needed. Serve hot.
