Friday, May 14, 2010
Roasted Zucchini With Mint
Ah, Friday, happy Friday!
Today, I have Kuzak's parents visiting for the weekend, and we have some great meals ahead of us. I love having excuses to dine out! It begins tonight at Pace, that little gem of a restaurant in Laurel Canyon, only five minutes from my abode. It specializes in local, organic fare with an Italian bent (their homemade pizzas and pastas are delectable). The atmosphere is cozy, and it's the perfect date spot.
And for the rest of the weekend? Maybe Lucques tomorrow night, maybe something else (we'll see how we're feeling). And Sunday is reserved for Osteria Mozza (I just had a fabulous meal there on Monday night and can't wait to return--with a menu that size and that spectacular, it doesn't get old).
So stay tuned to hear about these meals, and in the meantime, here's another great vegetable recipes (I've been trying to bring you my best ones). It's for Roasted Zucchini With Mint, a classic flavor pairing. According to The World's Healthiest Foods, it's "an excellent source of manganese and vitamin C and a very good source of magnesium, vitamin A (notably through its concentration of carotenoids, including beta-carotene), fiber, potassium, folate, copper, riboflavin, and phosphorus." While not as potent as garlic or onion, squash like Zucchini have also been shown to have anti-cancer properties.
Roasting it brings out zucchini's sweet flavor, and the mint adds a lovely aromatic accent that blends perfectly, elevating the dish!
Serves 4 people
Cooking time: 10 minutes active; 25 minutes roasting
6 medium zucchini, chopped
2 tablespoons olive oil
salt and pepper
2 tablespoons fresh mint, chopped
Preheat oven to 425 degrees.
Place the squash in a roasting pan and toss with the olive oil. Season with salt and pepper. Roast for about 20 to 25 minutes, or until tender. Remove from oven.
Spoon the squash into a serving bowl. Top with the fresh mint. Enjoy!
Source For Ingredients
organic zucchini and organic mint from Hollywood Farmers Market