Tender zucchini, straight from the garden, thinly sliced, a drizzle of olive oil and a sprinkle of cheese is gently baked to perfection.
Garden To Table
It’s easy to grow a small garden of potted herbs and tomatoes on a deck or balcony. But squash likes to steal the show and can take over an entire ground garden.
For this reason, growing zucchini in pots will require the use of controlled trellis or veggie cages.
However, if you’ve got a large spot in your yard you aren’t doing much with, definitely put in a squash garden in the spring!
Tender, delicate veggies straight from your garden will bring a smile to your face all summer. Knowing that you grew them without pesticides and watch their every stage of growth, just seems to make veggies taste better.
Zucchini
I am a bit of a health nut, but I also have a large family that likes everyday food to look and taste like gourmet food. My approach to food is likened to that of a runway model; I want it to be the center of attention, and certainly be spotted in a crowd!
I created this recipe out of the desire to both showcase its brilliant colors and flavors, yet be easy to prep early in the day. When a recipe can be prepped in the morning, it is ready to pop in the oven shortly before dinner time.
Baked, colorful, healthy, squash with tomatoes and grated cheese, will have you thinking this Zucchini Pinwheel is a pizza. But instead, it’s a bowl of veggies!
These flavors dress well together and are certain to attract attention.
How To Prepare An Easy Healthy Zucchini Dish
Zucchini alone can be used in this recipe but in using a little yellow squash, it seems to cause the colors to pop off the dish.
I used a mandoline to slice both squashes, to have uniform slices and stacked them on their side in an individual size baking dish.
Sometimes I toss a few sliced cherry tomatoes in the center, drizzle olive oil, a sprinkle of grated cheese and a sprig of basil.
This can be prepared early in the day and popped into the oven to bake for 15 to 20 minutes and it’s ready to serve!
Garden To Table Zucchini Recipe
Course: Salads and VeggiesCuisine: Mediterranean2
servingsTender zucchini, straight from the garden, before it is heavy laden with seeds, mandoline sliced, a drizzle of olive oil a sprinkle of Pecornino, gently baked to perfection.
Ingredients
Zucchini – 1 medium, sliced thin
Yellow squash – 1 medium, sliced thin
Cherry Tomatoes – 8, sliced thin
Grated cheese – 1/4 cup
Basil leaves – whole for garnish and 1 tablespoon chopped
Olive oil – 1 tablespoon
Salt/Pepper – to taste
Directions
- Stack both thinly sliced squash standing on its side, to show the colors, in individual baking dishes.
- Place sliced cherry tomatoes in the center of the prepared squash.
- Sprinkle the finely chopped basil across the top along with olive oil and grated cheese. Salt and pepper to taste.
- Bake in a 350 oven for 15 – 20 minutes until cheese is melted and the squash just begins to change its color. Do not over bake.
Notes
- For an added measure of elegance, bake the squash inside of a halved pepper!
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.
