(Updated July 2008) I've been adapting this recipe ever since I first posted it in 2005, and I'm finally updating it with a photo and the version of the recipe I've settled on after making it for a few years. This is one of my favorite easy recipes for zucchini, and I used the first zucchini from this year's garden to make what you see in the photo. I shared it with my former neighbor, the famous Carol with the fabulous steak marinade recipe, and she gave it a very enthusiastic thumbs up.
You can make this with all green zucchini if you don't have the yellow summer squash, but I love the combination of colors here. What makes this recipe different from other recipes for roasted veggies is that the feta cheese is sprinkled over the zucchini before it's roasted, which lets it melt a little while the squash cooks and create kind of a sauce. It's important not to have the zucchini too crowded in the roasting pan, or the liquid from the squash won't evaporate and there will be too much liquid in the finished dish. Choose a pan where you can put all the vegetables in a single layer, and with a bit of space between at least some of the pieces.
Roasted Zucchini with Green Onions, Feta Cheese, and Basil
(Makes about 6 servings, recipe originally from a now abandoned blog called Pumpkin Pie Bungalow who was inspired by Lex Culinaria.)
4 medium green zucchini
2 medium yellow zucchini (called yellow summer squash in the U.S.)
8-10 green onions
6 cloves garlic, finely minced (you can use garlic puree from a jar, but fresh garlic is best here)
1-2 tsp. sea-salt
2 T extra-virgin olive oil
1 cup feta cheese (measure after crumbling, loosely packed)
1/4 cup chiffonade of fresh basil, optional (other herbs such as oregano or parsley could also be used)
Preheat oven to 375 F (Original version of the recipe was 350, but I much prefer a shorter cooking time at a higher temperature.)
Wash zucchini and trim off stem ends. Cut zucchini lengthwise down the middle and then cut each piece into half-moon pieces about 1/2 inch thick. (Original recipes cut into lengthwise pieces.) Clean the green onions and slice into diagonal pieces about 2 inches long.
Put zucchini and onions into a plastic bowl. Mix together olive oil, salt, and minced garlic and toss with squash.
Choose a roasting pan that will hold the vegetables in a single layer, and spray with non-stick spray or mist with olive oil. Arrange vegetables on roasting pan and crumble feta cheese over. Roast about 25 minutes or until the vegetables are barely tender. Stir the vegetable-cheese mixture once or twice during roasting so melted feta is coating some of the squash by the time it's done. Serve hot, with basil or other fresh herbs sprinkled over if desired.
South Beach Suggestions:
This is a good side dish for any phase of the South Beach Diet, but keep in mind the amount of fat here when planning other meals for that day. For phase one, combine it with something like Curried Chicken on the Grill with Cilantro Chutney or Rosemary Mustard Grilled Chicken. For phase two or three, add something like Brown Rice with Cashews and Herbs.
More Delicious Zucchini Recipes to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker from Scratch
Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil ~ Kalyn's Kitchen
Zucchini "Spaghetti" from Steamy Kitchen
Zucchini Breakfast Bake from Morsels and Musings
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