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Jessica
Seinfeld

Roasted Zucchini with Scallion-Thyme Vinaigrette

Email Zucchini with Scallion Vinaigrette

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Roasted Zucchini with Scallion-Thyme Vinaigrette

Active Time: 15 minutes   |   Total Time: 15 minutes   |   Serves 4  |  Vegan  |  Gluten Free

Ingredients
  • For the zucchini:
  • 1 1/2 pounds small zucchini
  • 1 clove garlic, smashed
  • 1 tablespoon extra virgin olive oil
  • -
  • For the vinaigrette:
  • 2 scallions, thinly sliced
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons extra virgin olive oil
Instructions

​Trim the ends of the zucchini. Cut in half lengthwise. Smash the garlic.

In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook, stirring for 30 seconds to flavor the oil; discard the garlic. Cooking in batches, add the zucchini in a single layer, cut-side down. Cook until the undersides are golden brown, about 3 minutes. Transfer to a platter.

To make the vinaigrette, slice the scallions

This recipe was printed from:
http://jessicaseinfeld.com//recipes/roasted-zucchini-with-scallion-thyme-vinaigrette

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