Anyone else have an abundance of squash from their garden? Well, mine isn’t actually from our garden, but it is from our CSA (local farm). The deer are abundant on the property at our new house, so I’m not sure if I’ll be able to plant a successful garden. I’m still planning to try next summer!
Back on track…it is summer squash season and when it is harvest time, zucchini and yellow summer squash are abundant! I typically saute or grill zucchini, but that can get old, quick. So I tried a new method on Monday night, and we liked it so much, I repeated it on Tuesday. And Tuesday’s recipe was even better than Monday’s (hello, goat cheese!). Davis ate about 4 servings of this, which always feels like a win to me! I will absolutely make this again soon.
Roasting zucchini this way is incredibly simple, and takes hardly any ingredients. Plus, it does not have any oil or butter, so, besides the cheese, it is very low-calorie. We served ours with a simple salmon dish and roasted cabbage slices with bacon. So it’s a good thing the zucchini is light.
Roasted Thin-Sliced Zucchini with Goat Cheese
Yield: 3-4 side dish servings
- 2 zucchini, sliced into thin disks
- salt and pepper
- garlic powder
- goat cheese*
Preheat oven to 400 degrees. Lay zucchini slices out on a large cooking sheet lined with parchment paper. Sprinkle zucchini with salt, pepper, and a little garlic powder. Roast for around 15 minutes. Keep an eye on it!
Remove from the oven once the zucchini is starting to crisp around the edges. Sprinkle with goat cheese.
Try not to eat the entire pan! 😉
*The first night I made this, I used parmesan. If you’re using that, add the parmesan before cooking.
(PLEASE excuse the messy house in the background of these pictures. Real life, people. I did crop out our unmade bed in the background. Ha!)
Davis’ plate…we seriously had to make him stop eating this tonight, because he had multiple servings of everything. Huge hit for him! I was taking the skin off of his zucchini, but then he ate it fine with the skin as well.
My advice is this: head to your local farmers’ market. Buy some squash. Make this recipe. You won’t regret it!