Roasted Zucchini with Lemon

1. 1

   Put 2 large shallow baking pans (preferably heavy; 1 inch deep) in upper and lower thirds of oven and preheat oven to 500F.

2. 2

   Cut 5 (1/8-inch-thick) crosswise slices from middle of lemon and squeeze 1 teaspoon juice from remaining pieces.

3. 3

   Whisk together oil, lemon juice, salt, and pepper in a medium bowl.

4. 4

   Add zucchini and toss until coated.

5. 5

   Divide zucchini between preheated baking pans, spreading evenly in 1 layer, and roast in upper and lower thirds of oven until undersides are browned, about 10 minutes.

6. 6

   Meanwhile, combine lemon slices and sugar in bowl and toss to coat.

7. 7

   Gently turn zucchini slices over and arrange lemon slices in 1 layer alongside zucchini.

8. 8

   Switch position of pans and roast until zucchini and lemon slices are tender and browned, about 7 minutes.

9. 9

   Serve, overlapping slices slightly, on a platter (not in a bowl) to prevent weeping.

* Per serving · 4 servings · Values may vary.

No additional tips available.