Around this time of year, zucchini is so plentiful and inexpensive. I really love making zucchini cakes (we adore this recipe) but sometimes you just gotta find a way to cook your veggies that doesn't include breadcrumbs and cheese. Painful, but true.
Original recipe found here.
I started out with some organically grown zucchini ... I'm really making an effort to move to organic produce, especially when the skin is edible (bananas = not as important to go organic as with apples). This frugal lady is trying to think with her body and not with her wallet.
Slice into sticks and drizzle with olive oil.
Top with a sprinkling of sea salt, cracked black pepper, and two spices of your choosing. I went with paprika and crushed red pepper. Toss together to coat.
Then, you just roast at 425 degrees for about 20 minutes, tossing halfway through.
I served my zucchini alongside a beef roast that I did in the Crockpot. Talk about an easy meal! And I do have to say -- the zucchini was awesomely yummy. Next time I may forego the crushed red pepper because these things definitely had some heat to them.
Winner, winner, winner!
I will most definitely be adding this preparation method to the weekly rotation.
You can see all of the delicious recipes I've collected on my Recipe Lovies board on Pinterest here.
Have you tried this high-heat method? What's your thought on organic produce -- have you incorporated it into your weekly purchases?
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