Another Side of Zucchini

 

I know zucchini isn’t many people’s favorite vegetable.  However, if you decide to switch over to a vegetarian menu for a little change, you might want to try some of this little-appreciated vegetable.  It’s also a fine way to broaden your culinary horizon.

We all know some kids who won’t eat certain foods because they’ve heard—either from their parents or friends—how icky they are.  However, once tasted in a whole new form, their opinions have changed.  This has happened with our own kids.

We have a friend who hates mushrooms for their mushy texture.  We were dining out one evening and he ordered a platter of mixed deep-fried appetizers.  Some were mushrooms, which he would never have touched.  However, since they were round, toasty and golden he dipped one in the sauce and tossed it into his mouth.  He loved it.  He was surprised when we told him those were mushrooms.

Remember, it’s all in the preparation and presentation.  When steamed and served plain, zucchini are good, but not that exciting.  However, baked, roasted or included in a potato, rice or other vegetable dish, they can take on a whole new personality.  I think that’s what happens here.

The zucchini I prepared today could be enjoyed as an appetizer, first course or just a snack.  With a few light toppings, it’s also a low-cal food to be sure.  The main trick here is not to overcook.

I used Parmesan cheese in today’s recipe, but a few shavings of grated Jarlsberg or mozzarella would also be delicious.  Please give this recipe a try.  I know that if you’re on the fence when it comes to zucchini, one bite may convert you.

Roasted Zucchini

3 fresh zucchini

3 T plain bread crumbs

¼ t salt

¼ t freshly ground pepper

¼ t Italian seasoning

¼ t seasoned salt

6 t tomato paste

3 T freshly grated Parmesan cheese

Preheat oven at 400º

Lightly oil, spray or line a metal baking pan with foil.

Slice zucchini in half down the middle and lay on the baking sheet cut-side up.  Towel dry the cut surface.

In a small bowl, combine the bread crumbs with the seasonings and set aside.    Spread one teaspoon of the tomato paste evenly over each half.  Next, sprinkle the crumb mixture over the tomato paste.  Lastly, sprinkle the cheese over the tops.

If you have an oil mister, gently spray each slice.  If not, drizzle a tiny bit of olive oil over each one.

Bake 20 minutes in the hot oven until slightly tender when checked with a sharp knife, and the cheese has melted.  Do not overcook. 

Remove from the pan and cool a little to handle.  Slice diagonally to plate.  Serve warm or at room temperature. 

If made ahead, cover with plastic wrap and re-heat a minute or two on low power in the microwave.

Enjoy!

©Pauline Boren 2010