Roasted Zucchini
Roasted Zucchini
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Zucchini is in abundance during the summer months. It has a neutral flavor that allows you to enjoy it raw, cooked or grated into baked goods. Pair roasted zucchini with your favorite protein for a complete meal.
Adapted by: POH Nutrition Services Team from Ina Garten
Ingredients
Ingredients
2-3 slices of whole wheat bread
2 medium zucchinis
3 tablespoons olive oil, divided
1-2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tablespoon nutritional yeast
salt & pepper
Recipe Steps
Recipe Steps
Wash the produce. Preheat oven to 425ºF.
Toast the slices of whole wheat bread until dry and crisp. Set aside and cool completely.
Cut each zucchini in half lengthwise. Scrape out the seeds of each zucchini half to create a “boat.” Brush with olive oil and sprinkle with salt. Arrange on baking sheet, cut side down and roast for 12-15 minutes, until tender but still firm.
Meanwhile, add the toasted bread to a blender and pulse. Combine breadcrumbs, garlic, 1 tablespoon of olive oil, parsley, nutritional yeast and salt & pepper.
Flip the zucchini and fill the “boats” evenly with the breadcrumb mixture. Bake for an additional 8-10 minutes. Serve with love!
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