The creamy melt in your mouth texture comes from finishing the zucchini in the oven.
Zucchini has beneficial nutrients, including vitamin C, A, and folate.
Prep time: 10 minutes
cook time: 35minutes
3 yellow and green zucchini, cut in half longways, then scored
1/2 cup canola oil, non GMO
1/2 tsp.sea salt
1/2 lemon, juiced
fresh parsley, chopped
flakey salt, to finish
Slice zucchini in half. take a sharp knife and make even slices along the squash. turn the zucchini on an ankle and make even slices.
Sprinkle sea salt on top of squash and let sit for at least 10 minutes. This draws out the moisture, along with seasoning the squash inside. When you start to see moisture on top, pat gently with paper towels.
Preheat oven to 450
Heat a large stainless or cast iron pan. Pour in canola oil. On medium heat sear zucchini scored side down, until it starts to caramelize and brown on most of the surface. About 5-7 minutes.
Place the pan in preheated oven to finish cooking. About 20 minutes. Carefully take out the pan. Place zucchini on a rack or plate, lined with paper towels to remove excess oil.
Transfer to plates, and squeeze a little lemon on top. Sprinkle with a small amount of flakey salt, (optional). Garnish with chopped fresh parsley.
Cooks note: You can pair this with other vegetables, basmati rice, and grilled tofu for vegetarian and vegan dinner.