1
Preheat oven to 425 degrees. Wash and dry all produce.
Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP. Cut tomato into 6 wedges. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
4 SERVINGS: Mince a few onion wedges until you have 4 TBSP. Zest 1 lemon and quarter both.