I think I need to declare this week: ZUCCHINI WEEK!
I have been up to my ears in zucchini as I’m sure most of you have been as well. They’re hoppin out of the garden at a rapid rate and we need to do something with them… ahem… BESIDES MAKE ZUCCHINI BREAD.
Wait a minute. What’s the problem with zucchini bread?
Good question. What is zucchini bread? Is it a little dessert with your vegetable or a little vegetable with your dessert? Well, in cookbooks the recipe would commonly be found under the heading DESSERT BREAD. What’s your best guess?
If we’re being honest, you’re taking a healthy vegetable and making something unhealthy out of it. Not the other way around. We don’t need to figure out a way to make zucchini bread healthier, we need to figure out a new way to eat our zucchini – sans dessert factor.
So… in order to avoid the majority of zucchini eaters from developing diabetes on the spot – I have dedicated several ATTRACTIVE zucchini to test a weeks worth of HEALTHY and DELICIOUS recipes for summer squash.
Trust me. It was my pleasure.
The first recipe I’ll be sharing with you is…. ROASTED SUMMER VEGETABLES!
I gotta tell you. This one is pretty stinkin fantastic. I really could not stop eating it. The one thing that’s going to make your life easier is if you invest in a mandolin to slice your veggies for you. AND if you decide to invest in a mandolin, might I also suggest you invest in a pair of cut-proof gloves. That way you get to keep all your finger tips in tact.
If you can’t afford a mandolin, that’s fine. You’ll just get plenty of practice chopping.
Recipe: Roasted Summer Vegetables
- 1 Zucchini
- 1 Summer Squash
- 1 Tomato
- 3 Small New Potatoes
- 1 Small Bunch of Fresh Basil
- Olive Oil
- 3 T Parmesan Cheese Shavings
- Garlic Powder
Directions and Attractive Vegetable Photo Shoot:
Different vegetables roast in different amounts of time. Start by roasting your “crispy” vegetables first. In this case, it would be your potatoes since they’ll take the longest to cook.
Slice up the potatoes into thin circles and line them up on a baking sheet. Drizzle olive oil, salt, garlic powder and pepper over the top. Toss gently and place them in an oven at 400ish degrees F.
While your potatoes are cooking, slice a zucchini and summer squash into thin slices. Slice one large tomato into thin slices. Chop a quarter cup of fresh basil leaves and set aside. (The lemon did not get used in this recipe.)
Take your potatoes out of the oven when they’re about halfway cooked. This is usually around 10-15 minutes. Add the squash and tomatoes. Drizzle with a little extra olive oil or if you have extra lying in the pan from the potatoes, just toss them with the potatoes until lightly coated. Add salt and pepper as desired.
Roast for another 10 minutes. Take your vegetables out of the oven and top with grated or shaved parmesan cheese. Turn the oven on broil and put vegetables under the broiler for another 4 minutes or so. You just want to have them in the oven until the point where the cheese starts to turn brown.
Remove from oven. Turn off the broiler. Sprinkle with fresh chopped basil.
A note to the Diabetics: Since this is a mixed dish, some of you may be wondering how to count carbohydrates. I would say that a third of my total vegetable counts as potato – the carb contributor – and the other vegetables are considered free foods. Half a cup of potatoes is usually 15 grams of carbohydrate… so if half a cup is a third of the serving, then 1 1/2 C of this side would be considered 15 grams.
If you didn’t follow all of that… try this – 1 1/2 C Roasted Summer Vegetables = 15 grams of carbohydrate. :)
Put it together with a meal: 1 Grilled Chicken Breast (0 carbs), 1 1/2 C Roasted Summer Vegetables (15g carbs), 1 ear of corn (30g carbs), and 1 1/4 C sliced strawberries (15g carbs).
If you’re a woman, just have half an ear of corn. Ta Da! 45 grams.
(A special thank you to Carol for providing me with my bountiful supply of fresh Missouri garden zucchini and summer squash!)