Now…what do I do with this?

Posted on February 11, 2015. Filed under: Main Course | Tags: , , |

Many times I’ll go to the store and buy a fruit or veggie, get it home and think “Wait, why did I buy this?” This week it was zucchini. I just remember being super excited for zucchini…but that was it. I had vague ideas of making crispy zucchini sticks with a dip, but I didn’t get anything to make the dip and I didn’t feel like going to the store again.

For Thanksgiving I had made a roasted butternut squash that was a big hit, so I figured, why not do that with zucchini? This recipe is very simple and would make either a good side dish or a main meal, like I’m using it for.

Here’s what to get from the store:

Zucchini
Asparagus
Panko
Mozzerella Cheese, shredded
Kale

 

Baked Zucchini and Asparagus

4 zucchini
1/2 bunch asparagus
salt, pepper, cayenne, paprika, tumeric, curry powder1 cup panko
1/4 cup mozzarella
3 cloves garlic, smashed and chooped
Kale

  1. Use your mandolin or a knife to cut the zucchini into 1/4 in slices. Cut the asparagus into quarters, discarding the woody ends. Toss in salt, pepper, cayenne, paprika and olive oil until evenly coated. Put into oiled 8 x 8 baking pan.
  2. Make the topping: mix panko, mozzrella, kale (shredded) and garlic with the seasonings and olive oil until the panko starts to slightly stick together. Add to the top of the zucchini mixture.
  3. Bake in a 350 degree oven for 30 minutes or until the topping has browned.

This recipe is very light but will fill you up at the same time. It has a tiny bit of spice, but it can be adjusted by leaving out the tumeric and curry powder, if you like.

Make sure to make this recipe your own, add some different spices to change the flavor a little, have fun with it! Half of the joy of cooking is the experimentation with flavors. This will also help your creative juices get going and may lead to other awesome tasting things!

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