Roasted Zucchini and Artichoke Hearts

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  • 3 large zucchini, cubed
  • 1 can artichoke hearts packed in water, drained and sliced in half
  • 1 lemon, sliced very thin and seeds removed
  • good quality olive oil
  • red pepper flakes, to taste
  • salt and pepper, to taste


  1. Preheat oven to 425° F and line a baking sheet with parchment paper.
  2. Arrange zucchini skin side down and artichoke hearts cut side up on the baking sheet. Drizzle lightly with olive oil and sprinkle with salt, pepper and red pepper flakes. Lay lemon slices over artichoke hearts so that the juices can drip down between the leaves while they are roasting.
  3. Roast for 15-20 minutes without stirring until veggies are tender and the skin on the zucchini is crisp.



*It is important that the skin of the zucchini has contact with the parchment paper and the flesh is facing up otherwise the skin will not be crispy.


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