After four months moving to Clinton from Erwin, things are beginning to feel like home. I must admit, with busy schedules, it has been a challenge to make dinner every night. I’ve had to come up with easy, quick and nutritious meals. Last night, I prepared Mushroom Chicken over creamy Garlic Mashed Potatoes with Oven Roasted Zucchini. This is a classic and an all-time favorite at my house. Usually, I make a side of Italian-cut green beans with this dish but I decided to go with the zucchini. In our area, that time of year is coming when yellow squash and zucchini will be abounding. Here’s a quick recipe to brighten up your zucchini with a kick of flavor!
Oven Roasted Zucchini
- 4 zucchinis, cut in wedges
- 2 tablespoons Italian seasoning
- 1/2 cup parmesan cheese, grated
- 2 tablespoons olive oil
- Kosher salt and fresh ground black pepper, to taste
Pre-heat oven to 350°F. Cut zucchinis into quarters length wise. Place on a baking sheet. Sprinkle Italian season, parmesan cheese and olive oil. Top it off with the salt and fresh ground black pepper. Place into the oven for about 15-20 minutes or until tender. Broil for another 2-3 minutes until the zucchini becomes crisp and golden brown.