CHEF JEFF — ONE BYTE AT A TIME: Athenian-Style Roast ZucchiniIf you have a garden and planted zucchini, undoubtedly you’ve become overrun by now and probably are tired of eating it.
By: Herald Staff Report,
If you have a garden and planted zucchini, undoubtedly you’ve become overrun by now and probably are tired of eating it. But if not, here’s a recipe that transforms the ordinary veggie into a rock star.
Athenian-Style Roast Zucchini
8 small zucchini cut in half lengthwise, then in 2-inch lengths
1 large ripe tomato, chopped
1 cup crumbled feta cheese
2 tablespoons extra-virgin olive oil
1½ teaspoons dried oregano
Salt and fresh-ground black pepper, to taste
Preheat oven to 375 degrees.
Place zucchini in a 9-by-13-inch baking pan. Cover with tomatoes and feta cheese; drizzle with olive oil. Season with oregano, salt and pepper.
Bake, uncovered, 25 to 30 minutes until zucchini is tender and golden brown.
Yield: Serves 6.
Approximate nutritional analysis per serving: 140 calories, 67 percent calories from fat, 10 grams fat (5 grams saturated), 22 milligrams cholesterol, 8 grams carbohydrates, 2 grams fiber, 6 grams protein, 298 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.