Zucchini with Lemon and Mint


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.

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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