Summer is nearing it’s end and the gardens are bursting with veg. I am like many of you other gardeners out there — checking out the things that did and didn’t produce. What most of us have in common: LOTS of zucchini.
With a table-full of green Strata-D’Italia’s (my favorite variety) staring at me – I just started chopping – still not sure of what I was going to do with them. As I rummaged through my fridge, I noticed some stale-ish sourdough chunks that needed eating… Here’s what unfolded:
I was out of Parmesan when I made this (any hard cheese would be wonderful) but I could almost taste it melting and fragrant on top of the hot veggies and crispy croutons. My favorite part of making home made croutons for a salad is sneaking a few from the pan before tossing them. Why not turn them into a side-dish and let them shine? This dish boasts a ratio of approx. half croutons to zucchini.
Roasted Zucchini with Croutons
- 2 medium Zucchini cut into chunks
- 3 Cups Stale bread cut into cubes
- 1 Onion cut into chunks
- 3-4 cloves Garlic chopped fine
- Grape seed or Olive Oil
- Salt & Pepper
- Basil Fresh
- Parmesan Cheese Grated off the block
- Cut zucchini into cubes – one whole onion into large-ish chunks, toss with oil, Salt & Pepper and half of the chopped fresh garlic in a roasting pan. Turn your oven to broil on the highest setting. Place roasting pan with zucchini as close to the heat as possible. Watch and stir as necessary. Roast for approx. 5 -8 minutes before adding bread.
- Cut up stale bread into 1-inch cubes and toss generously with oil, remaining garlic and Salt & Pepper. Add croutons to zucchini and mix. Watch carefully (oiled bread can burn quick) stir once or twice until bread is to desired crispiness.
- Plate the mixture and garnish with freshly chopped basil and grated parmesan cheese!