Zucchini with Lemon and Mint

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There was lots of Zucchini in the Veg-Box this week and I found a super easy delish recipe for baked zucchini with lemon and mint here.
I loved it!!!

Zucchinis are full of nutrients like Vitamin A, Vitamin C and potassium.
It’s also high in important fibre and really low in calories.

You need:
6 small zucchini (or less, I used all I had) halved lengthways and chopped.
1 red onion.
I lemon, finely grated rind and the juice.
1 tablespoon of raw coconut oil.
Fresh mint leaves.

Directions:
Pre-heat oven to 220C. Place everything in an oven dish (except the mint leaves, which you sprinkle over just before serving) together with salt and pepper
.
According to the recipe says you should roast it for 18-20 minutes, this was a lie or my oven is not working!

After 50 minutes!!! I had to take them out to rush off to a parent-teatcher meeting, but I could easily have left it in for another 10 minutes just to give the vegĀ a bit more colour.
I loved the dish though, even cold! (which it was by the time I got home to eat)

Love Lisa

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