Roasted Zucchini with Parmesan Vinaigrette

Roasted Zucchini with Parmesan Vinaigrette

Roasted zucchini offers a light but flavorful side, especially with our parmesan vinaigrette.


For the Vinaigrette: ⅛ cup (25 grams) Extra Virgin Olive Oil 1 Tbsp (13 grams) Lemon Juice ½ tsp (4 grams) Dijon Mustard 1 oz. (5 grams) Parmesan ½ tsp (4 grams) Honey 8 turns Black Pepper, freshly cracked ¼ tsp (.75 grams) Kosher Salt For the Zucchini: 2 Medium Zucchini 1 Tbsp (12 mL) Extra Virgin Olive Oil Kosher Salt, as needed ¼ bunch Fresh Basil Fleur de Sel, as needed     The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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