I am still recovering from my fall which resulted in a hip fracture and subsequent surgery. I have progressed from a walker to a cane which makes moving around the house much easier. I am still not up to working on new recipes in my kitchen, but luckily I have a number of recipes that I have tested, photographed, and have ready to post. I will post these recipes over the next few weeks until I am well enough to start cooking again!
This easy recipe is great for using zucchini when it is plentiful in the summer. Small to medium, firm zucchini are best, and although I used cherry tomatoes in my version, you could use larger, sliced tomatoes in place of the cherry tomatoes. This vegetable dish is a great side dish for grilled meat, fish, or poultry and is delicious served hot or at room temperature.
Ingredients
- 4 Medium Small Zucchini, Sliced 1/2-inch Thick
- 1 1/2 Pints Cherry Tomatoes, Cut In Half
- 4 Tablespoons Olive Oil
- 4 Garlic Cloves, Minced
- 1 1/2 Teaspoon Dried Oregano
- Salt & Pepper
- 1 Cup Grated Parmesan or Pecorino Romano Cheese
To Serve:
- 4 Tablespoons Chopped Fresh Parsley or Oregano
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper or aluminum foil.
- In a small bowl, whisk together the olive oil, oregano, garlic, salt and pepper.
- Place zucchini and tomatoes in a medium sized bowl, then drizzle the olive oil mixture on top.
- Toss the vegetables to coat with the olive oil.
- Dump the vegetables onto the prepared sheet pan, spreading out evenly.
- Roast 15 minutes, then sprinkle the grated cheese on top.
- Roast another 10 to 15 minutes until the vegetables are tender and the cheese is golden brown.
- Garnish with fresh chopped parsley if desired, then serve hot or warm.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 206Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 19mgSodium: 427mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 9g