By this point in the summer, getting my family to eat anything with zucchini in it is very, very difficult. There isn’t any wailing or gnashing of teeth, but it gets pretty close. So really, I didn’t have much hope that this dish would be well received, it just seemed like an easy way to use up the zucchini in the fridge, and some of the tomatoes out in the garden. It turns out that a bit of roasting and a heavy-handed cheese topping might just be the salvation of the zucchini at my dinner table.
I simplified my roasting technique from what is written in the recipe. I scattered the squash and roasted it for 5 minutes, and then added the tomatoes and roasted it for 10 minutes more. I can’t say if the flavor was any different, but it sure was quicker and I had fewer dishes to wash. I also chose to roast my veggies in coconut oil, though I think butter or ghee would be divine.
Serve this up right away, since it doesn’t keep well. And don’t be stingy with the cheese.
Source: The Art of Real Food by Joanne Neft and Laura Kenny
Course: Side Dishes (Veg)
- 3 cups summer squash large diced
- 1 Tbs plus 1 tsp olive oil
- salt and pepper to taste
- 1 pint cherry tomatoes
- 3 Tbs Parmesan cheese grated
- Preheat oven to 400 degrees.
- Season squash with 1 tablespoon oil, salt and pepper and roast on a sheet tray 10-15 minutes, until fork tender. Repeat process with tomatoes, using 1 tsp olive oil, and roast until just blistered, 8-10 minutes. Toss together with cheese.