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Roasted Zucchini with Whole Garlic, Lemon & Fried Sage Leaves

TIME: 45 MINUTES, SERVES: 4

The impetus for this recipe was having to thin our sage plants in the greenhouse. I’ve never been one to cook much with fresh sage, but when I had a handful of the most tender, baby leaves, I knew I had to figure something out! Now, I am so glad we decided to grow this herb because I immediately fell in love with the delicate, crispy addition of fried sage leaves to just about any dish.

When the season is in full swing, and the zucchini need harvesting every 2 days, this meal is perfect for a quick, no-fuss dinner. Especially if you have a couple pounds of bone-in chicken thighs to roast—nestle them together and bake all at once.

INGREDIENTS

4 medium-sized zucchini, cut in half lengthwise and then quartered (or cut into thirds to make similar sized spears)
2 heads garlic, cut in half crosswise (to expose the center of each clove)
2 lemons, quartered
1/4 tsp. ground turmeric
Salt and fresh ground black pepper, to taste
2 tbls. avocado oil or high-heat oil
Fried Sage Leaves
1 bunch fresh sage leaves
2 tbls. avocado oil or high-heat oil

METHOD

  1. Preheat oven to 350°F.

  2. Toss the first 6 ingredients together on a large sheet pan to coat, being mindful as to not dislodge the garlic cloves from the heads. Before placing the sheet pan in the oven, arrange the garlic heads cut-side down on the pan.

  3. Roast for 30 minutes or so, until the garlic cloves have softened and the zucchini & lemons are tender and browned.

  4. While the veggies are roasting, heat the remaining 2 tbls. of high-heat oil in a wide saucepan or frying pan. When the oil is hot, drop the sage leaves in, careful not overcrowd them (you may have to do several batches). Fry for a few minutes until browned and crispy. Keep a close eye on them because this can happen quickly! Remove from the oil with a slotted spoon or spatula and place on a paper towel to cool.

  5. When the veggies are ready for serving, sprinkle the crispy sage over top.

    *If serving alongside roast chicken, scatter the veggies around 4 bone-in, skin-on chicken thighs and roast at 325°F for about 45 minutes, or until the chicken registers at 160-165°F.

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