Roasted Zucchini

14 Feb

We fell in love with this recipe in Napa, CA at Farmstead restaurant. I have made the recipe to suit our dietary needs, but basically it is like the Chef created. This recipe explodes with flavors.

  • 8 medium zucchini (3 pounds) cut into 1/2 inch dice
  • 2 tbs olive oil
  • salt and fresh pepper
  • 1/2 tsp crushed red pepper
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 2 tsp fresh lemon juice
  • 1 tbs chopped up mint leaves

Preheat oven to 450 degrees. Spread the diced zucchini on 2 large rimmed baking sheets. Drizzle with olive oil and season with salt and pepper. Roast about 20 minutes, until the zucchini are browned around the edges. Sprinkle with the crusted red pepper, cumin seeds and fennel seeds and roast until fragrant, about 2 minutes.                                                                                                                                                 Transfer the zucchini to a bowl.  Toss with the lemon juice and the mint.


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