My cousin Ann has the green thumb so many of us seem to lacking. One year she brought a bumper crop of zucchini to me and shared this recipe. It is an amazing, unusual way to cook zucchini...and hands' down SPH's favorite vegetable side dish. This week we are throwing some pork on the grill and cooking up this zucchini and some potatoes for dinner.
Ann's Roasted Zucchini
5-6 medium to large zucchini, cut lengthwise and then into 1/2 inch slices
1 T olive oil
salt and pepper to taste
2 ounces of crumbled feta cheese (or more if you wish)
juice from one lemon
1 T minced fresh mint
**Before you bake the zucchini, be sure to place the zucchini slices in a colander and salt them. Let them stand for 1/2 hour to 1 hour so the extra moisture seeps out.**
Preheat oven to 450 degrees. Place the zucchini on two cookie sheets, so they are in one layer. Sprinkle with olive oil, salt and pepper on the tray and toss to coat. Roast for about 20 minutes, flip zucchini pieces and roast an additional 15+ minutes, or until the zucchini is soft and browned. Remove from the oven and immediately toss in a bowl with the feta, lemon and mint. Tastes best right from the oven while still warm.
Hope your weekend is sweet,