I have a tendency to over-purchase produce whenever I go to the grocery store. Every Sunday I go to Wegmans with an idea of what I want to make for dinner and take as lunch for the next week, and I have the best of intentions, but many times, whether it be because I end up working or going out for dinner with friends, or just don’t feel like cooking that night, I end up with leftover veggies in my fridge at the end of the week, and no idea of what to do with them. This was just such a week.
I’ve had two zucchinis floating around my crisper drawer for a while now; my original intentions were to make this zucchini spaghetti and meatballs…yeah, that didn’t happen. I wanted to use them up this weekend instead of letting them go to waste, so I threw this together instead.
Please excuse the crappy cell phone pictures, my dad borrowed my good camera last week and I haven’t gotten it back yet.
Roasted Parmesan Zucchini
2 medium zucchini
2TB extra virgin olive oil
1 tsp herbs de provence
2 TB grated parmigianno reggiano cheese
pinch salt/fresh cracked pepper
Slice the zucchini thinly.
Toss with olive oil, salt, pepper, and herbs de provence.
Arrange in baking dish and top with grated cheese. There’s no need to be as fastidious with it as I was, but I have culinary OCD.
Bake at 400 degrees for 20-25 minutes or until the cheese is browned and the zucchini is tender.
Delicious, and the perfect way to use up any extra squash you have lying around.