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Roasted zucchini from the oven

Roasted zucchini from the oven

Preparation time:
35 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

584
Calories
6 g
Carbohydrates
15 g
Protein
55 g
Fat

Ingredients:

Olive oilOlive oil 2 ½ Teaspoon
Garlic (fresh)Garlic (fresh)1 (3 g)
Salt, table salt, sea saltSalt, table salt, sea salt 3 Pinch(s)
Pepper (white)Pepper (white) 3 Pinch(s)
Parmesan cheeseParmesan cheese 30 g
Sesame, sesame seeds (dried)Sesame, sesame seeds (dried) 1 Teaspoon
Lemon (fresh)Lemon (fresh)⅒ (0,25 g)
Zucchini (fresh)Zucchini (fresh)1 (210 g)
Black cuminBlack cumin 1 Knife tip(s)

Preparation:

Step 1:
Line a baking tray with baking paper and preheat the oven to 200°C convection oven. Wash the zucchini well, remove the stalk and cut in half. Then cut into uniformly sized cubes.
Step 2:
Wash the lemon hot and grate the lemon peel. Peel the garlic and press it through a garlic press (if you don't have one, just take the flat side of a knife and press the garlic clove through). Now put the zucchini cubes with the lemon zest, the pressed garlic and the olive oil in a bowl and mix everything well with your hands.
Step 3:
Now spread the pimped zucchini cubes evenly on the prepared baking sheet, season with salt and pepper to taste and sprinkle with black cumin and sesame seeds. Then bake on the middle shelf of the oven for about 10 min.
Step 4:
In the meantime, grate the Parmesan cheese and remove the zucchini after 10 minutes of baking (do not turn off the oven). Sprinkle with parmesan and put in the oven for another 8 min. Finally remove, serve and enjoy.

Macronutrient distribution:

The recipe Roasted zucchini from the oven is composed of the following macronutrients.

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Kitchen utensils needed:

Baking paper
Baking paper
Baking tray
Baking tray
Bowl
Bowl
Cutting board
Cutting board
Garlic press
Garlic press
Grater
Grater
Kitchen knife
Kitchen knife
Peeler
Peeler
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