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Marinated Zucchini

August 31, 2009 By Kristen Feola

Marinated Zucchini
This recipe was the first recipe I posted when I began my blog in 2009. So it’s special. I hope you like this dish as much as I do!

Marinated Zucchini

2 pounds zucchini, unpeeled
1 ½ tablespoons extra-virgin olive oil
1 clove garlic, minced
1 1/2 teaspoons dried oregano flakes
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon fresh lemon juice

Preheat oven to 475 degrees. Trim ends of zucchini, and cut in half lengthwise. Feed zucchini halves through the tube of a food processor with the slicing disc attached. You may also use a mandoline to cut the zucchini into thin slices or cut them by hand. Place slices in a large bowl. Add olive oil, and stir to coat. Mix in garlic, oregano, salt, and pepper. Stir again.

Place zucchini on two large 11 x 17-inch baking sheets, trying to separate the pieces as much as possible so they are in a single layer. Roast 10 minutes, flip, and then roast another 5 minutes. Edges of zucchini should be slightly browned and crispy.

Remove zucchini from oven, and put in a large dish. Stir in lemon juice. Cover, and let sit at least 1-2 hours. Serve at room temperature.

Yield: 8 servings (serving size: about ½ cup)

Recipe Notes

  • Use as a base for Marinated Vegetable Salad.
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mary ann
mary ann
11 years ago

tnx so much for the recipe what about recipe for people have diabetes type 2..tnx amd god bless…

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Kristen Feola
Kristen Feola
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Reply to  mary ann
11 years ago

The recipes on my website are good for people with Type 2 diabetes. If you have specific questions on any particular recipe, please feel free to email me directly from my website. Thanks for your post!

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Christina T
Christina T
15 years ago

This looks great! Thanks so much for sharing these recipes!
Christina

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Kristen’s Favorite Recipes

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