Sometimes, like often, food needs to be easy. For many reasons like lost homework, running late in the door, a high maintenance dog, deadlines, fighting kids and a million other reasons. So yes, we all love easy food when life gets busy.
With the lazy days of summer slowly setting behind us, there will be the hurried days of fall just ahead. We all know that means trying our very best to put food on the table in a hurry. Some people are very organized with well stocked pantries, freezers and fridges. I would love to say I fall into that category, but that would be in my dreams. I am often found at 7:00 pm, running around the kitchen trying to figure out what I will be serving up the very eager & hungry faces I see peering through the kitchen doorway. Days like this, I grab whatever I can, and make dinner out of it.
No, it doesn't have to be frozen pizza or tinned soup. Not that they are bad options on busy days, they become my best friends at times. But sometimes, if you look really hard into your fridge you are bound to find something that you can make dinner out of. Some of the best food in the world comes from basic good ingredients that are cooked in a jiffy. I am not ranking this zucchini as "world class", but is sure is delicious served as a side or even in pasta. And yes, it was cooked in a hurry when I was cleaning out the fridge!
Something I love about zucchini is how versatile it can be. It pretty much takes on whatever flavour you add to it. This is so easy and basic it almost doesn't scream "recipe", but it is so darn good you will just want to keep eating it. I wish I had made more because I loved it so much. Now filed in favourites for fall!
When roasting the zucchini don't forget to check on it about half way through cooking. Give it a really good stir around before returning it to the oven. This will ensure even cooking.
Wondering what to serve this next to? Why not try the Oven Roasted Turkey Parmesan or the Zesty Pan Seared Salmon.
Parmesan Topped Zucchini
Serves 4 / Prep time: 10 minutes / Cook time: 45 minutes
2 Medium zucchini, cut in quarters lengthways and diced
1/2 Cup/50 grams fresh grated parmesan cheese
4 Garlic cloves, crushed
2 Tablespoons olive oil
Small bunch fresh chopped parsley
Preheat oven to 350 degrees F. Place the zucchini on a large baking tray. Drizzle over the olive oil, garlic and sea salt. Toss to combine and roast for about 40 minutes, turning half way through. Remove from oven and sprinkle over parsley and cheese. Return to the oven for a further 5-7 minutes. Serve straight away.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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