Baked zucchini with lemon and mint
Discover a refreshing Baked Zucchini with Lemon and Mint recipe! Perfectly roasted zucchini, zesty lemon, and fragrant spearmint make this dish a light and flavorful delight. Easy to prepare and ideal for a healthy side dish.
- 13 Mar 2025
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
Baked zucchini with lemon and mint is a fresh and vibrant dish that combines tender, roasted zucchini with a zesty lemon flavor and a hint of refreshing mint. Perfect for a light lunch, side dish, or even a simple appetizer, this recipe is not only delicious but also incredibly easy to prepare. Whether you're a seasoned chef or a beginner in the kitchen, you'll find this dish both satisfying and straightforward to make.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Wash the zucchini and cut off the ends. Slice them into rounds about 1/4 inch thick.
- Peel and thinly slice the onion.
- Zest the lemons until you have about 2 tablespoons of zest.
- Juice the lemons to get 1/3 cup of lemon juice.
- Chop the spearmint leaves finely.
In a large mixing bowl, combine the sliced zucchini and onion. Add the lemon zest, lemon juice, and olive oil. Toss everything together until the vegetables are well coated.
Season the mixture with salt and pepper to taste (optional).
Transfer the zucchini and onion mixture into a baking dish, spreading it out evenly. Cover the dish with aluminum foil.
Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender when pierced with a fork.
After baking, remove the dish from the oven and immediately sprinkle the chopped spearmint over the top. Gently toss the vegetables to distribute the mint evenly.
Serve the baked zucchini warm, either as a side dish or light main dish. Enjoy!
Tips:
- Choose fresh and firm zucchini for the best texture and flavor.
- To ensure even cooking, slice the zucchini into uniform pieces.
- Don't skimp on the lemon zest – it adds a burst of citrus flavor that elevates the entire dish.
- If you prefer a stronger mint flavor, you can add an extra tablespoon of fresh mint.
- Feel free to add a pinch of salt and pepper to taste, or even a sprinkle of grated Parmesan cheese for a savory twist.
Baked zucchini with lemon and mint is an exquisite combination of flavors that brings a touch of elegance to any meal. The aromatic blend of fresh mint and zesty lemon enhances the natural goodness of zucchini, creating a dish that is both healthy and satisfying. By following these simple tips, you'll be able to make a delicious and impressive dish that your family and friends will love. Enjoy this bright and delightful recipe any time you want to savor something fresh and flavorful!
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 50kcal | 2% |
| Protein | |
| Protein 2.71g | 2% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 2.57g | 7% |
| Sugar 7g | 7% |
| Fat | |
| Fat 4.07g | 5% |
| Saturated 0.66g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 20ug | 2% |
| Choline 22mg | 4% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 0.95mg | 6% |
| Vitamin B6 0.37mg | 22% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 44mg | 49% |
| Vitamin E 0.27mg | 2% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.12mg | 13% |
| Iron, Fe 0.83mg | 8% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 620mg | 18% |
| Selenium, Se 0.42ug | 1% |
| Sodium, Na 16mg | 1% |
| Zinc, Zn 0.70mg | 6% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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