Lemon Roasted Zucchini with Mushrooms & Onions

Lemony Roasted Zucchini with Mushrooms & Onions
Serves 4

  • 2 medium zucchini
  • 8 whole mushrooms, cut in half
  • 1 medium sweet onion, cut in eighths
  • 2 TBS olive oil
  • 1 tsp s.a.l.t. sisters Lemon Grove Ka’nani Hawaiian Sea Salt, fine
  • Juice from ½ lemon
  • ½ lemon, cut into rounds then half moons


Preheat oven to 375°. Cut off the ends of zucchini, slice each in half crosswise and then into quarters. Place zucchini, mushrooms and onion into a large mixing bowl. Add olive oil, Lemon Grove Ka’nani Hawaiian Sea Salt, lemon juice and lemon slices; mix with your hands. Set aside for 10-20 minutes.

Line a rimmed baking sheet with aluminum foil. Place vegetable mixture on the sheet, separating all the vegetables so they do not touch. Roast for 20-30 minutes. Serve warm or at room temperature