Parmesan Roasted Zucchini

In August most vegetable gardens are overflowing with fresh zucchini.  My husband tells a story about growing up in the country when they passed around gigantic zucchini like hot potatoes.  Whenever some gardener was trying to pawn off these overgrown beasts someone would take one or two and set them inside someone’s unlocked car or truck.  That poor zucchini just kept getting passed around over and over again.

As most of us know, zucchini that have been left on the vine too long are not very good.  They become full of seeds and dry out.  So for tonight’s Parmesan Roasted Zucchini, I chose the small version.  I have always been a fan of zucchini.  Mostly because it takes on the flavor of whatever you pair with it…in this case lots of Parmesan cheese, garlic, fresh herbs and panko bread crumbs.

I’m proud to note that in just the past 7 months this is the 47th recipe that I have made from Ina Garten’s book, Cooking for Jeffrey!  There aren’t that many left for me to recreate.  My goal is to finish the rest of them by the end of this year.  It’s been fun to honor one of my favorite cooks and try out some new flavors and techniques to add to my repertoire.

 

The zucchini went well with the roasted pork tenderloin, fresh corn cakes and some juicy slices of heirloom tomatoes.