Consider this the month of the squash. Whether you realize it or not, they are making their way to doorsteps all over the country, preparing to spook every young guest who rings the doorbell seeking candy.
Yes, pumpkins are a part of the squash family, but as winter squash, they tend to take much longer to cook due to their tough rinds. Luckily, you can still celebrate all things squash by quickly and easily cooking that other popular variety, summer squash.
As its name would not lead you to believe, summer squashes can actually be found in markets year-round.
Among my favorites in this category is the familiar zucchini. This vegetable is wonderful baked, and can be served as a side, combined with another dish like pasta, or even as the main event itself for vegetarians. Seasoned simply with herbs and tossed lightly with oil, these squash taste even better when baked with two good friends – garlic and onions.
This recipe is a true treat for the mouth, and one you definitely don’t want to leave out on the porch. Here’s how to make it.
SCARY GOOD BAKED ZUCCHINI
(Makes about 2 servings)
- 3 cups zucchini (or Italian squash), scrubbed then cut into pieces (expect to use 2 medium-size vegetables)
- Half of one medium brown onion, chopped
- 5-6 garlic cloves, cut into pieces
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dry thyme
- 1/2 teaspoon dry oregano
- Salt and pepper
Step 1: Preheat your oven to 350, and while it’s getting up to temperature, chop the vegetables into bite-size pieces and put them in a bowl. You can leave the skin on the zucchini, just remember to scrub it well before cutting. Regarding the garlic, use as much or as little as you want. The great thing about cooking it in the oven is that it will really mellow its flavor. Trust me – it’s addictive.
Step 2: Coat everything with the oil, add the dry herbs, sprinkle with a good dose salt and pepper, and mix well. Now just dump everything onto a baking sheet and spread the pieces as much as possible. For even easier cleanup, line the baking sheet with foil or parchment paper first.
Step 3: When the oven hits its mark, pop the baking sheet into the oven and cook for 25-30 minutes or until the veggies just start to brown. You can even use a toaster oven for this, as shown above.
Congratulations! You’ve just made some scary good baked zucchini. My favorite application is to put it atop penne pasta. Add in some sun-dried tomatoes, fresh parsley and Parmesan cheese, and you have a much lighter alternative to an alfredo-based sauce. Once you experience how easy it is to bake zucchini and how good it tastes, I’m sure you’ll find your own favorite application for it as well.
Did you try this recipe? Share your results or any tips in the comments area below.
Source: iwanttocook.com (defunct blog)
