Thursday, February 27, 2014

Zucchini Bites

Can't wait to try these. Must remember to make this in the summer when the zucchini is so plentiful. The recipe for Herb-Roasted Vegetables in Tastes & Treasures cookbook on page 24 is similar but uses carrots and red onion. Thanks to historic The Cottage Place Restaurant in Flagstaff for sharing their Her-Roasted Vegetable recipe.

Zucchini Parmesan Bites

4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

Comments on other ways to enhance this delicious recipe.
My Dad takes his zucchinis.....scoops them out into a frying pan, dices up onions, green or red peppers, mushrooms and tomatoes...adds a few spices and lets it simmer for part of the day. Then he scoops these delicious fried veggies back into the "zucchini boats" put a little Parmesan cheese and bakes them for a bit! He will sometimes add sausages to the mix too!

These are really good with some sliced roma tomato on there too.

Helpful Hint: After you cut them in half, shave a little off the skin side that is sitting on your baking dish. That way they won't turn on there side and dump off all the seasoning and cheese.