In 2005, Day 146's recipe for roasted zucchini had so much promise: it was simple and cheesy, then brightened with fresh mint. Instead, it was awful. In 2008, I made it again, just to see: not awful, but forgettable.
It was time for an overhaul, a fresh start, a new recipe. The zucchini and feta remain, garlic and onion are added, the mint is nixed. The results? Delicious!
~ more zucchini recipes ~
ROASTED ZUCCHINI with FETA
Time to table: 35 minutes
1 pound zucchini, cut into thirds lengthwise, then into sixths
2 green onions, cut into lengths
1 tablespoon garlic
1 tablespoon olive oil
Salt & pepper to taste
1 ounce feta cheese
Preheat oven to 375F. Toss zucchini, onions, garlic, olive oil, salt and pepper and feta in a large bowl. Arrange in a baking container with room enough to spread evenly in a single layer. Roast for about 25 minutes, stirring after 10 and 15 minutes, until zucchini are cooked but still quite firm.
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New York Times, August 24, 2005