Wednesday, January 2, 2013

Roasted Zucchini with Capers



Tonight we ate a very healthy dinner: mushroom barley risotto and roasted zucchini. I find that squash of any kind compliments risotto. It's also best if the side dish is cooked in the oven, since the stove top gets pretty busy with stock and the pot of risotto needing constant attention.

I decided to slice up a zucchini and bake it with some lemon and capers as an acidic contrast to the earthy risotto. It worked very well, especially with a dash of balsamic vinegar to finish. We polished off the whole pan!

Roasted Zucchini with Capers
2 servings

2 T butter (*use oil for vegan)
2 T onion, diced
1/4 tsp garlic, minced
1 medium-large zucchini (about 8" long), sliced into 1/4" thick rings
2 T capers
1/4 C lemon juice
olive oil
salt, pepper
cayenne 
2 T Italian seasoned bread crumbs
Balsamic vinegar

Heat oven to 425F. Meanwhile, lightly saute onion and garlic in butter for about 5 minutes until tender. 

Spread the onion/garlic butter in a casserole dish and top with zucchini slices. Evenly distribute the capers and pour lemon juice over the zucchini. Drizzle with a little olive oil. Season by sprinkling a little salt, pepper and cayenne. Top with a dusting of breadcrumbs. 

Bake 25-30 minutes, checking tenderness with a fork. Turn heat up for the last couple minutes, or broil for 1-2 minutes. Serve with just a dash of balsamic vinegar. 

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