I had my first official "harvest" yesterday! I was sort of born without a green thumb, and this year I've decided to try my best to have a small garden going. Needless to say, I've been very excited watching my little pretties grow!
I knew I was close to picking my first ever zucchini, but since there was only one, I bought a few more at the store to have for dinner last night.
I've always thought I didn't like any sort of squash - the few times I remembered eating it as a child weren't my best memories. I've been trying to revisit some of these food aversions I think I have and try to get the kids on board and expand
their our palates. The recipe below, found at food.com, is pretty fool-proof I believe. Its roasted, seasoned, and cheesed - all good things in my opinion. The kids did alright - it wasn't their favorite, but they ate it anyways. I actually really, really liked it - and there was quite a difference in taste from the store bought zucchinis (blander) versus my homegrown one.
I can't wait to start harvesting the rest of my garden!
Easy Dinner Parmesan Zucchini
2 medium zucchini
2 teaspoons olive oil
1/2 teaspoon seasoned salt, to taste
1/2 cup fresh grated parmesan cheese
1. Preheat oven to 350˚.
2. Clean the zucchinis well, cut the ends off, and slice them lengthwise into quarters so that you have eight pieces.
3. Coat the bottom of a baking dish with the olive oil and place the zucchini pieces in the dish. Sprinkle with the seasoning salt, then with parmesan cheese.
4. Place uncovered in the oven and bake for 20 minutes.
5. Serve two pieces to each person and enjoy!