ROASTED ZUCCHINI WITH LEMON

This recipe works best with thin-skinned lemons because the slices,
having less pith, will not be as bitter.

Active time: 20 min Start to finish: 35 min

1 lemon
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 lb small zucchini (about 6), cut diagonally into 3/4-inch-thick slices
1/4 teaspoon splenda

Put 2 large shallow baking pans (preferably heavy; 1 inch deep) in upper
and lower thirds of oven and preheat oven to 500°F.

Cut 5 (1/8-inch-thick) crosswise slices from middle of lemon and squeeze
1 teaspoon juice from remaining pieces. Whisk together oil, lemon juice,
salt, and pepper in a medium bowl. Add zucchini and toss until coated.

Divide zucchini between preheated baking pans, spreading evenly in 1
layer, and roast in upper and lower thirds of oven until undersides are
browned, about 10 minutes.

Meanwhile, combine lemon slices and splenda in bowl and toss to coat.
Gently turn zucchini slices over and arrange lemon slices in 1 layer
alongside zucchini. Switch position of pans and roast until zucchini and
lemon slices are tender and browned, about 7 minutes. Serve, overlapping
slices slightly, on a platter (not in a bowl) to prevent weeping.

Makes 4 side-dish servings.

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