Becca Leigh Eats

Ever run out of ideas when making dinner and just decided, “what the heck, I’m going to throw things together?” Well this was it for me. At the end of summer, I had so many zucchinis and tomatoes that I did not know what to do with them. So.. I paired them together and made a delicious and savory side dish!

Fun fact: Did you know that tomatoes didn’t always have the best reputation? As a member of the nightshade family, they were thought to be poisonous, toxic and/or contain aphrodisiac qualities. It wasn’t until the early-1800’s that tomatoes were found to be nutritious. These nutrient powerhouses are loaded with antioxidants, fiber, potassium, and many vitamins (B, C, K). Since then, they have become a household staple due to their health benefits and versatility. 

One can enjoy tomatoes in a variety of ways and still reap the benefits of these delicious fruits (yes, a fruit because they develop from the plant flower’s ovary-the more you know). You can eat them raw, in a sandwich, burger, salad or you can cook them. Cooking tomatoes transforms their flavor into a more robust, savory flavor that pairs well with cheese, pastas, herbs and protein sources.

Parmesan Roasted Tomatoes and Zucchini

Ingredients

• 6 Cocktail tomatoes, quartered (about 1 pound)
• 1 Zucchini, medium sized, cut into small cubes (~ 1 inch)
• 2 tablespoons cooking oil (I used organic avocado oil)
• 1/4 cup grated parmesan cheese
• Salt and pepper, to taste

Directions

1. Preheat oven to 350 F and line a baking dish with parchment paper.
2. Place all ingredients into a bowl and coat evenly.
3. Place on the baking sheet and bake for 20 minutes or until zucchini is tender and the parmesan cheese is golden brown.
4. Remove from oven and serve immediately.

Makes 3, 1/2 cup servings. Serve as a side dish or mix in with pasta.