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Green Garlic, Lemon and Parmesan Oven Roasted Zucchini
Green Garlic, Lemon and Parmesan Oven Roasted Zucchini
Cut zucchini into thick wedges or halves (cut each zucchini in half then that half in half, so you have 4 wedges from each zucchini. In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart. Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out). Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper. Bake in preheated oven 11 – 13 minutes. Then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm.
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Green Garlic, White Wine and Shrimp
Green Garlic, White Wine and Shrimp
In a sauce pan, melt a few tablespoons of butter. Add chopped spring garlic and cook on low heat until softened. Stir in a cup of white wine and allow reducing to thin sauce. Add shrimp and cook until pink, don’t overcook. Serve immediately by itself or over angel hair pasta. Top with sprinkle of parsley.
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Grilled Green Garlic
Grilled Green Garlic
Trim roots and dark green fibrous leaves from garlic stems and slice in half lengthwise. Toss with olive oil, salt and pepper to coat. Place on the top rack of the grill with the heat on low and roast until tender and starts to brown. Serve whole or dice into smaller pieces as a topping.
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