We have a garden filled with zucchini and beginning to flourish with tomatoes, each of which we put into a dish at least once a day. We came across this recipe that used both, plus a few more ingredients for variety, and decided to try it. With a few changes made, but nothing too drastic, this recipe is an easy dish best suited for summer with the freshest vegetables and boldest flavors. It’s another favorite in the ohm home, we will have to make again.
How are you using up your zucchinis this season?
- 2 cups farm fresh cherry tomatoes
- 1 lg onion, cut in 1 inch pieces
- 4 cups chopped organic zucchinis
- 1 cup whole garlic cloves, peeled
- 1 lg portobello mushroom, chopped into 1 inch chunks
- 1 1/2 lbs organic potatoes, chopped (about 2 1/2 cups)
- 6 sprigs rosemary
- 1/4 – 1/2 cup olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper
- fresh Parmesan for serving
- Preheat oven to 350° and prepare your vegetables by cutting into appropriate sizes.
- Arrange onion, garlic, and potatoes on a baking dish and drizzle with olive oil until coated. Bake for about 10 minutes.
- Remove baking dish from oven and add: cherry tomatoes, zucchini, mushroom, onion powder, garlic powder, more olive oil if needed, salt and pepper, and stir to incorporate everything. Top with whole sprigs of rosemary and bake for an additional 20 minutes or until veggies are tender, mixing gently throughout.
- Remove from oven, transfer to serving dish, and top with freshly grated Parmesan as desired.
Note: Leftovers are great re-fried with eggs!