Vegetables. Face it, they’re boring. But we must serve them along with the main dish. It’s required Cooking 101. In fact, some only serve vegetables. Vegans, you know.
But I have a hard time with ame old, same old veggies.
A few days ago, I bought some zucchini, as a change of pace, and I tried a new recipe – Roasted Zucchini and Parmesan. It was delicious, and it’s really easy.
Here’ how.
Use about 1 1/2 zucchini per person. I like the smaller ones as they are more tender. If you use large ones, one per person is sufficient.
Wash the squash, dry with a paper towel and slice into ½-inch rounds. Put them in a small bowl and add 2 T olive oil, 1 t garlic powder and salt and pepper to taste. Toss them a bit, then spread out on a baking sheet. Hand-sprinkle a little shredded parmesan cheese over each round and bake in a 425 oven for 10 minutes. Then, turn the broiler on and cook another 2 or 3 minutes until they are brown. Voila! Roasted Zucchini and Parmesan and it’s very good.
Roasted Zucchini and Parmesan
4 to 6 Zucchini (Small and tender)
2 T olive oil
1 t garlic powder
S & P
1 C shredded parmesan