Recipe: Roasted zucchini and summer squash with thyme
This recipe from Martha Stewart is an easy and tasty way to get rid of some of that zucchini that might be growing in your garden.
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We're not big lovers of zucchini in my house. The one exception is my younger daughter, who once enjoyed the zucchini served for dinner at a friend's house so much that she pulled the serving bowl toward her and started eating it straight from there.
I scolded her, but only halfheartedly. She's three. And I was pretty excited she was eating more than her share of vegetables.
A neighbor gave us a couple of zucchini and a summer squash the other week. So I searched online for something quick and easy. I usually just saute zucchini and summer squash in a little olive oil or my husband grills them.
We were eating pasta that night so I sprinkled some Parmesan cheese on top - a tasty addition. The next day I ate the leftovers cold for lunch, mixing in a bit of Feta cheese. Yummy.
1/8 teaspoon pepper
Preheat oven to 450 degrees. Quarter and cut zucchini into 1 1/2-inch chunks. Thinly slice onion.
On a rimmed baking sheet, toss zucchini and onion with oil, thyme, salt, and pepper. Roast 30 minutes, tossing halfway through.
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