I enjoy planning meals – steak one night, maybe salmon the next, then fried chicken, pot roast, pulled pork, lasagna and the list goes on – of main dishes. Vegetables are an afterthought. If I could have Fordhook lima beans and mashed potatoes with every meal it would suit me, but in Cooking 101 it says you must have other vegetables from time to time.
There is one fresh, green vegetable, however, that hides on the bottom shelf of the produce department and that’s zucchini. When cooked right, it’s pretty good and it goes with everything.
This is a simple recipe I cooked up last night and the main reason I’m printing it is so my other Foodie Friends won’t forget to use it every now and then. It’s fairly inexpensive, healthy and tastes great.
For just two, you can get away with two zucchinis – always buy the smallest ones, though, they are the most tender. Double this recipe for four people.
Cut the zucchinis into ½ inch rounds. Put the veggies in a bowl with 2 T olive oil, 1 t garlic powder, 1 t salt and a sprinkle of black pepper. Mix thoroughly and arrange on a parchment lined baking sheet, then sprinkle with 1/4 C grated parmesan cheese. Put on the middle rack of a 450 oven and cook 8 to 10 minutes, until the cheese starts to brown. This takes the place of a starch, like potatoes, and though it’s not as good as Fordhook limas, by golly it’s green.
Oven Baked Zucchini (for 2)
2 small, tender zucchinis
¼ C grated parmesan cheese
1 t garlic powder
2 T olive oil
1 t salt
Pepper to taste