Monday, March 2, 2015

Baked Zucchini



Please forgive the bad lighting in the picture.  Not only did I not have the best lighting, the main items in the picture are green - the zucchini and the olive oil.  This is a before baking picture and I forgot to take an after picture because we were all excited to try them and they were plated before I even thought about the after picture.  They were very similar in appearance after baking.

This is another recipe I just threw together. I'm sure there is one out there that might even be exactly what I did, because these turned out pretty good.  Everyone liked them.

I grow zucchini every year because it's almost a guaranteed harvest and they get so big. It's so fun to go pull a gigantic zucchini out of the garden.  Still, I've never been a huge fan of zucchini in anything but grated into small tasteless pieces mixed into a cake bread.

That's until I've come across some in meals eaten out over the past year or so.  I finally decided to give zucchini another try in my own kitchen. The baked tomatoes (if you're interested in the baked tomatoes you can click here to be taken to that blog post) I made recently were a great hit so I decided to try a similar approach to the zucchini. I wasn't disappointed with the results and neither was my family. I'm certain I'll try this again and I will probably try several different variations on this recipe.  But, for now, I will tell you what I did with the zucchini you see in the picture above.

Ingredients
Smallish zucchini peeled and cubed

Olive oil

Balsamic vinegar

Minced Garlic

Salt & Pepper to taste

Directions
I peeled and cubed two smallish zucchini and placed them into a baggie with some balsamic vinegar. I let them marinate for about half an hour before I put them on a foiled cookie sheet.  Then I drizzled them with olive oil, sprinkled on some minced garlic and salt and pepper.  Then I baked them in a 400 degree oven for 20 minutes.

They were flavorful and tender after they were cooked.  I will be doing this one again. Except, I might omit the balsamic vinegar with my next try just to see what it tastes like without the extra tang.

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