Sometimes simple is the best preparation.
One of the beautiful things about being a fan of cooking is that most of the time I enjoy menu planning. Sure, I have the occasional day where I really don’t want to think about what dinner will be, but usually I’m pretty happy to contemplate food. So, on a recent Monday, I knew that I wanted to plan a Greek-themed Tapas Monday. There would be lamb meatballs, pita bread, and tzatziki, but I still needed a veggie. I could have taken the easy way out and made a Greek salad, but a warm dish seemed better in the deep of winter. What veggie could I make that would have a Greek feel to it?
As I ticked through the aisles of my grocery store’s produce department, zucchini came to mind. I would be spending a decent amount of my prep time right before the meal focused on the pita bread. Thus, I wanted a veggie that would require little attention. Roasting was the obvious choice. It’s simple (just put it in the oven) and makes the produce nice and flavorful.
To add feta or not, that is the question
While I wanted simple, just roasting the zucchini seemed a little on the boring side. I didn’t plan on this becoming a Think Tasty recipe. The addition of feta made it interesting enough to earn a second round of recipe testing. The second round went as well as the first (and provided me with a nice weekday lunch).
If you’re trying to be really healthy, you could omit the feta. The olive oil and seasoning do add enough flavor that it could be served ultra-simplistically. Don’t omit the olive oil; the tiniest bit of it produces a nice, unctuous hint to this veggie, especially if you’re buying a decent brand of olive oil.
This recipe is so simple and yummy, I’m sure I will make it often this summer when local zucchini is available. It will make a fine addition to another Tapas Monday and also will be a great lunch option. I think with warmer weather I may even try chilling it before serving. my guess is that it will work just as well.
- 2 medium zucchini
- 1 tablespoon olive oil
- Salt & pepper
- 1/4-1/2 cup feta
- Preheat oven to 400.
- Remove ends from zucchini; slice lengthwise into ¼-inch strips.
- Brush both sides of each strip with olive oil, and place on baking sheet.
- Season each strip with salt and pepper.
- Top each strip with crumbled feta.
- Bake for 8 minutes.
- These zucchini strips were tender with a bit of a bite. For more al dente zucchini, roast for 5 minutes.
