Description
Zesty Baked Zucchini with Fresh Herb Sauce elevates summer garden produce into a Mediterranean-inspired masterpiece. Creamy herb sauce and perfectly roasted zucchini slices create a delightful harmony that will transport hungry diners straight to coastal Italian kitchens.
Ingredients
Scale
Main Ingredients:
- 3 medium zucchini
- 1/4 cup (60 milliliters) olive oil
Herbs and Seasonings:
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce Ingredients:
- 1/4 cup (60 milliliters) sour cream
- 2 tablespoons lemon juice
- 1/3 cup (80 milliliters) heavy cream
- 1/4 cup (25 grams) grated parmesan cheese
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Cut zucchini into diagonal slices approximately 1/4-inch thick, maintaining consistent thickness for uniform cooking.
- Combine olive oil, garlic, basil, parsley, and thyme in a mixing bowl, creating a fragrant herb-infused base.
- Coat zucchini slices thoroughly in the herb-oil mixture, seasoning with salt and pepper to enhance flavor profiles.
- Distribute zucchini medallions across the baking sheet in a single layer, ensuring ample space between pieces for optimal roasting.
- Roast zucchini for 15-18 minutes, rotating midway to achieve golden-brown edges and tender texture.
- Simultaneously prepare the herb sauce by blending sour cream, heavy cream, lemon juice, and parmesan in a separate bowl.
- Whisk sauce ingredients until achieving a smooth, creamy consistency with balanced tangy undertones.
- Allow zucchini to rest briefly after removing from oven, permitting slight temperature reduction.
- Finish by drizzling herb sauce over warm zucchini slices and garnishing with additional fresh herbs for visual appeal and enhanced flavor.
Notes
- Customize herb combinations by experimenting with different fresh herbs like rosemary, oregano, or chives to match personal taste preferences.
- Create a vegan version by substituting sour cream and heavy cream with cashew cream or coconut yogurt for a dairy-free alternative.
- Achieve crispier zucchini edges by patting slices dry with paper towels before seasoning to remove excess moisture and promote better caramelization.
- Transform this side dish into a main course by adding protein like grilled chicken, crumbled feta, or toasted pine nuts for extra nutritional value and texture.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 225
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg