Ode to Zucchini – the super vegetable

When I made this dish for dinner recently, I didn’t plan to blog it.  But as it sometimes happens this turned out great, and the recipe I planned to post, turned out yucky.  Really yucky.  I threw it down the disposal, yucky.  Wouldn’t you know that roasting a few vegetables in the oven and piling them on top of some Quinoa and black beans would be a new favorite dish in our house?  We had one yellow squash left from our garden, I had a cup or so of fresh corn, plenty of tomatoes, a red onion and a few zucchini.  

My husband and I took a few bites and realized I better get some photos quick!  This combination of fresh vegetables was deemed “blog worthy”
It is pretty amazing how zucchini can be the perfect ingredient in so many recipes.  You can add it to desserts, soups, side dishes, breads, main dishes and salads.  I do believe zucchini is a perfect vegetable!  You can bake, roast, grill, boil, broil, shred, saute, pickle and fry zucchini!  Here are a few of our favorite zucchini recipes I’ve posted over the past couple of years.   

This was my mother-in-law’s recipe and I’ve never had a bad loaf.  My son can devour an entire loaf in one day.  We have to leak it to him a slice at a time.

Since our son Patrick loves zucchini bread, I thought he would love zucchini cupcakes for his birthday.  They were delicious!  Zucchini with cream cheese – who would have thought those two could be friends?
Strips of fresh zucchini, carrots and yellow squash lightly seasoned with fresh pesto and shredded Parmesan  Outstanding!
Hands down this our favorite side dish of all time.  We can eat this as a complete meal or freeze it for a winter reminder of our garden.  Overcooked or under-cooked, it’s great both ways.  
Oven Roasted Vegetables with Quinoa
1 whole zucchini, sliced and cut into 1/2 inch pieces
1 whole yellow squash, cut into bite sized pieces
1 whole red onion, sliced
1 cup fresh corn
5 Roma tomatoes, quartered
1 cup Quinoa, cooked and set aside
1/2 cup black beans, rinsed
olive oil
salt and pepper
other seasonings as desired such as lemon pepper
Lime wedges if desired
Preheat oven to 400 degrees.  Line a large baking sheet with parchment paper.  Place the squash, zucchini, onion, corn and tomatoes in a large bowl.   Drizzle with olive oil and toss to coat.  Spread the vegetables on the baking sheet in a single layer if possible.  Season with salt and pepper and bake until lightly roasted and tender.  Serve on top of the cooked Quinoa and black beans.  Sprinkle with fresh lime juice.  Enjoy!
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Here are a few links to more zucchini recipes I want to try!
Thanks so much for stopping by today!  I hope you have a terrific weekend.  We’re praying for rain so maybe our tomatoes will last a bit longer.  And I think I need to see a movie – can’t wait for the new Bourne movie and James Bond!  
Tricia

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13 Comments

  1. says

    Thanks for the link, Tricia. I adore zucchini. It is one of my all time favorite vegetables. This dish sounds delicious! As far as I'm concerned, zucchini can be tossed into just about anything and it makes me happy. Have a great night!<br /><br />P.S. I scraped two meals straight into the trash last week. What is up with that?!

  2. says

    I never cared for zucchini when I was younger but I have a whole new appreciation now. My favorite one shredded, sauted zucchini mixed with garlic, yogurt, olive oil and finely ground walnuts. Great dip! I have been wanting to make the bread and if you say there has never been a bad loaf, I will go with your recipe! <br />Have a great week.

  3. says

    Tricia, thanks for the link up. Love zucchini! I especially love that I can put it in just about everything and Munchkin will eat it. <br /><br />I am a new convert, but I really enjoy it. I have a zucchini plant and a few eggplant plants that are destined to be together (once they ripen). Can't wait.

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