I have been on a roasted veggie kick. I know, I know it is mainly a winter thing but with all these amazing veggies from the farmer’s market I can’t help but roast. My two favorite are zucchini and of course potatoes. I have done zucchini two ways and both are good but the second, a cheesy zucchini, was such a hit at a dinner we had with friends I had to share.
I can not claim it as my own…my sister found it on pinterest… but I changed it up to make it mine. The were also a huge hit and very simple. If you would like to make my potatoes and zucchini…
Here’s what you need:
4 small or 2 large zucchini
4 medium baking potatoes
herbs de provence
Italian blend shredded cheese
3 cloves of garlic thinly sliced
Here’s what you do:
For the potatoes…
Wash and dry each potato. Now make even, thin slices into the potato without slicing all of the way through. This takes a little practice before you get the feel of it. Spread the slices apart a little without breaking them off. Now I did not give a specific amounts for the butter or olive oil because it really just depends on what you like. At this point I alternated putting a slice of garlic and a slice of butter between the potatoes slices. Depending on the size of your potatoes you may need more than 3 garlic cloves. Once you have “stuffed” all the potatoes, place them on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper and roast at 450 degrees for about 40-50 minutes.
For the cheesy zucchini:
Slice your zucchini into thin, even slices (not too thin you need it to hold up under the cheese). Spread out over a sheet pan. Season the slices with salt, pepper and herb de provence and a very light drizzle of olive oil. Top each slice with a little bit of shredded Italian cheese blend. The one I found in my local grocery was a blend of Romano, Parm, Asiago, Mozz, and Provolone cheeses. If you can’t find a blend just go with a cheese that has a good melt and browns. Bake in the oven for 10-15 minutes at 350 degrees or until the cheese is nicely melted and browned. Serve immediately.
I hope you enjoy these recipes as much as we do! I can’t wait to get back to the farmer’s market!
Go and Create!