Our vegetable garden is going nuts and we love it! The plants that are producing the most right now are the cucumbers and zucchinis. Now cucumbers are a cinch for us to eat up. We eat them sliced, diced, on sandwiches, dipped in hummas or in salads to name a few. Zucchinis require a tad more creativity. Tonight I tried just slicing it into "steaks" to roast in the oven. Can you say, "fast"? They turned out great with a wonderful smokey, roasted flavor. We served them up along side our Crock Pot Teriyaki Chicken...delicious. Enjoy!
Recipe: (a baking sheet full feeds 4-6)
zucchini or summer squash, sliced into 1/2 inch rounds
*my zucchini was HUGE, about the size of my arm, so I had fewer steaks
fresh cracked black pepper
Parmesan cheese, grated
olive oil (or cooking spray)
1. Place squash rounds onto a baking sheet. Drizzle or spray lightly with oil.
2. Sprinkle each "steak" with black pepper and cheese
3. Bake in a 375'F oven for 20-25 minutes or until cooked through and slightly golden.