Tender 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.
Garden To Table
While a small garden of potted herbs and tomatoes can be grown on a deck or balcony, squash steals the show in the garden and likes to meander as far as it can encroach on other plants. So… 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 and knowing you grew them without pesticides and watch their every stage of growth just seems to make veggies taste better. I’d even bet the little ones will take an interest as well.
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 so it is ready to pop in the oven while I am enjoying the most important aspect of dining: my family and friends.
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, so I used same diameter yellow squash. Mandoline sliced both squash to have uniform slices, 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. 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
Cuisine: 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!
