Roasted Zucchini with Saffron and Garlic en Papillote

Serves: 8 to 10

Prep time: 20 minutes

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 425º F.

In a large container, combine zucchini, salt, red pepper flakes, garlic, ginger, saffron and olive oil; mix well.

Lay parchment paper onto 2 baking sheets. Distribute zucchini equally on each paper. Place them so they’re on one-half of each paper. Sprinkle green onions onto both sets of zucchini. Fold paper over, forming an envelope, and crimp the open ends of the envelope by making tight folds on the edges. Place baking sheets into the oven and bake for 10 minutes.

To serve, cut open the envelopes (caution: steam from inside the envelope can cause skin burns), place zucchini on a serving platter, garnish with cilantro and serve.

Recipe by Jayesh Rao, former PCC Cooks instructor

Source: PCC Sound Consumer, September 2010

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More about: zucchini

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