{"id":818,"date":"2014-10-16T08:39:59","date_gmt":"2014-10-16T14:39:59","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=818"},"modified":"2015-03-18T10:24:01","modified_gmt":"2015-03-18T16:24:01","slug":"roasted-zucchini-with-toasted-pecans-and-lemon","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/roasted-zucchini-with-toasted-pecans-and-lemon.html","title":{"rendered":"Roasted Zucchini with Toasted Pecans and Lemon"},"content":{"rendered":"<p align=\"LEFT\"><em>Makes a pretty fancy vegetable!<\/em><\/p>\n<p align=\"LEFT\"><span style=\"font-size: large\"><b>Ingredients:<\/b><\/span><\/p>\n<ul>\n<li><span style=\"font-size: large\">2\u00a0lbs green zucchini (about 5-6 medium at 6\u201d-8\u201d long)<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">3 Tab extra virgin olive oil<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">3 tsp white wine vinegar<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">1 \u00bd tsp kosher salt, plus more to taste<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">\u00bd tsp freshly ground black pepper, plus more to taste<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">\u00bd c crushed pecans<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">1 \u00bd Tab walnut oil<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">1 \u00bd Tab lemon juice<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">grated zest of one large lemon<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">Maldon or Kosher Salt<\/span><\/li>\n<\/ul>\n<p align=\"LEFT\"><span style=\"font-size: large\"><b>Directions:<\/b><\/span><\/p>\n<ol>\n<li><span style=\"font-size: large\">Heat the oven to 425<\/span><span style=\"font-family: 'Times New Roman', serif\"><span style=\"font-size: large\">\u00b0<\/span><\/span><span style=\"font-size: large\"> with a rack positioned in the middle of the oven.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">Cut the zucchini in half lengthwise, and then cut each half lengthwise in thirds, so each zucchini yields 6 slender wedges of roughly equal size. <\/span><\/li>\n<li><span style=\"font-size: large\">Slice the wedges crosswise into equal thirds.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">Place the zucchini in a large bowl and add 1 \u00bd tablespoon oil, 1 \u00bd teaspoons of white vinegar, \u00bc teaspoon of salt, and black pepper. <\/span><\/li>\n<li><span style=\"font-size: large\">Toss to combine.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">Arrange the zucchini, skin side down, on the rimmed sheet and roast 15 -20 minutes or until just beginning to brown.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">Place the pecans on a separate baking dish and toast for the last 3 \u2013 4 minutes of cooking time. The pecans will be done when fragrant and gently browned.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">While the zucchini roast, whisk the walnut oil, 1 \u00bd tablespoons of the lemon juice, the remaining 1 \u00bd tablespoons olive oil, the remaining 1 \u00bd teaspoons vinegar and the remaining \u00bc teaspoon salt in a large microwave safe bowl.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">Heat oil mixture in microwave for about 2 minutes<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">Add the zucchini to the dressing and toss to coat.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: large\">Transfer the zucchini to plates.<\/span><\/li>\n<li><span style=\"font-size: large\">Scatter the pecans and lemon zest over the top.<\/span><\/li>\n<li><span style=\"font-size: large\">Drizzle dressing from the bowl over the top.<\/span><\/li>\n<li><span style=\"font-size: large\">Sprinkle with salt.<\/span><\/li>\n<\/ol>\n<p align=\"LEFT\"><span style=\"font-size: large\"><b>Serves: <\/b><\/span><span style=\"font-size: large\">10<\/span><\/p>\n<p align=\"LEFT\"><span style=\"font-size: large\"><b>Source: <\/b><\/span><span style=\"font-size: large\"> Simple Fresh Southern, Knockout Dishes with Down-Home Flavor,\u00a0<\/span><span style=\"font-size: large\">Matt Lee and Ted Lee,\u00a0<\/span><span style=\"font-size: large\">South Carolina<\/span><\/p>\n<p align=\"CENTER\"><span style=\"font-size: x-large\"><b>VPWL Gourmet\u00a0February, 2013\u00a0<\/b><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes a pretty fancy vegetable! Ingredients: 2\u00a0lbs green zucchini (about 5-6 medium at 6\u201d-8\u201d long) 3 Tab extra virgin olive oil 3 tsp white wine vinegar 1 \u00bd tsp kosher salt, plus more to taste \u00bd tsp freshly ground black pepper, plus more to taste \u00bd c crushed pecans 1 \u00bd Tab walnut oil 1 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/roasted-zucchini-with-toasted-pecans-and-lemon.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Roasted Zucchini with Toasted Pecans and Lemon&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[18],"tags":[65],"class_list":["post-818","post","type-post","status-publish","format-standard","hentry","category-vegetables","tag-vpwl-feb-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/818","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=818"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/818\/revisions"}],"predecessor-version":[{"id":2105,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/818\/revisions\/2105"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=818"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}