If you are about to harvest your summer zucchini and basil I have the perfect recipe for you. It's best with fresh vegetables, but what isn't? We have found ourselves with an abundance of basil. I love the smell of freshly chopped basil in the kitchen. As for the zucchini, a friend just reminded Michael and me of the nearby Boggy Creek Farmer's Market so we'll be visiting soon.
This recipe is very easy and I think very good served over brown rice. When I'm feeling extra healthy I'll put a dollop of yogurt on the rice and then serve the zucchini over that. It's hearty and wholesome. Guaranteed to fill you up.
Ingredients:
6 medium sized zucchini cut into 1 " chunks (sometimes I use 3 zucch. and 3 yellow crookneck squash for a pretty color combo)
1/4 Cup olive oil + 2 Tbsp.
1 tsp. coarse salt
2 Tbsp finely minced garlic
2 large yellow onion, halved and sliced ( I only use 1)
Pepper to taste
juice of 1 lemon
1 Cup chopped fresh basil
The Magic:
1. Preheat oven to 400 F. In roasting pan add zucchini and toss with 1/4 cup of olive oil, salt and garlic. Bake for 35 minutes or until tender. Transfer to a large bowl.
2. Heat remaining oil in a large skillet. Add onions. Cook until tender, 15 minutes. Add cooked onions to the zucchini.
3. Season with pepper. Add lemon juice and chopped basil. Fold ingredients together. Serve @ room temperature. (I serve this hot over brown rice).
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