Since the hubby is in the field this weekend, I thought it would be the perfect occasion to eat something that he hates.
Cue the zucchini.
Zucchini is one of my favorite veggies, and this recipe for garlicky rosemary roasted zucchini just sounded too delicious to pass up.
Unfortunately, I think I might have left it in the oven just a little too long. It turned out just a bit too soft, but the taste wasn’t affected. I also went a little bit overboard on the rosemary… with rosemary in this recipe, less is definitely more. Overall it was good, though, and I think it may just become a field-weekend regular.
Garlic Roasted Zucchini, adapted from The Gingered Whisk
1-2 zucchinis (I used two large organic zucchinis for just me and had some leftover)
a pinch of fresh or dried rosemary, cut or smashed into very small pieces
minced garlic as desired
approximately 1/4 cup Parmesan cheese
approximately 2 tbs olive oil
Preheat to 375° F. Cut zucchini into bite-sized pieces and place in a large bowl and coat lightly with olive oil. Stir in rosemary, garlic, salt and pepper, and Parmesan cheese. Pour mixture onto a baking sheet and bake until the cheese has melted and the zucchini has reached the desired consistency (approximately 20 minutes). Optional: Garnish with more Parmesan cheese.