Sunday, July 1, 2012

Roasted Parmesan Zucchini & Yellow Squash

It has been so hot here in Minnesota the last week or so. Pete and I have been planning to have his Aunt and Uncle over for supper (Pete had his heart set on some thick-cut New York strip steak from Bob's Produce) and it worked out for them to come over this evening. Laurie sweetly offered to bring a light potato salad, so I took the opportunity to try out some baked parmesan zucchini and squash!

I thought the roasted veggies sounded light and warm, not to compete with the cold potato salad, and to compliment the steaks. With David sleeping over at Grandpa and Grandmas last Friday, James and I scooted over to the Northeast Farmers Market Saturday morning to pick up the zucchini. We got a basket of 10 zucchini and squash for $3.

I got the roasted zucchini recipe from The Gracious Pantry:

Roasted Parmesan Zucchini and Yellow Squash

4 large zucchini
2 large yellow squash
2 tsp. Garlic powder
1/2 tsp. Pepper
Olive oil – In an oil sprayer (I used a basting brush because I don't have a sprayer)
1/8 cup parmesan cheese

Preheat oven to 350 degrees F.

Step 1 – Chop your squash into large, chunky slices about 1/2 to 3/4 inch thickness.
Step 2 – Spray a cookie sheet with a light coat of olive oil.
Step 3 – Line up your squash slices. Don’t worry about leaving any space between them.
Step 5 – Spray a very light coat of olive oil over the top of your squash.
Step 6 – Sprinkle your spices, including the parmesan over your squash.
Step 7 – Bake for approximately 30-45 minutes, or until they have a very light golden hue to them, and you can easily push a fork through them.
Step 8 – Allow to cool slightly and serve!

Easy peasy! My suggestions?
I may have over cooked my veggies a bit so I would bake closer to 30 minutes or check at 30 minutes.  I also might use BUTTER (gasp!) instead of oil next time. Why? Because it's BUTTER!

All-in-all it was a pleasant (warm...) evening! Here is what our Sunday, Summer meal consisted of:

Pain de Campagne bread from Turtle Bread Company
Creamy tomato cilantro dip
Pita chips

Thick-cut NY strip steak
Light potato salad
Roasted parm zucchini and squash

Blueberries and Cherries (Yes, David swallowed a cherry pit when I wasn't paying attention! Oops!)
Apple pie

What did you do for supper?
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