Easy-Easy Roasted Zucchini ♥

A quick 'n' easy for summer's beautiful zucchini, a "summer" squash. Many thanks to Margie, a reader from Maryland, for sharing this recipe, one she got from a neighbor!

Am I right about this? Some times I think that readers count on A Veggie Venture for vegetable recipes, yes, but even more so as an occasional reminder -- like a speed limit sign on the road, like a string wrapped around a finger, like a sticky note glued to the bathroom mirror -- how good familiar vegetables cooked in familiar ways can be.

Roasted zucchini? Not new. The "recipe"? Dead easy. The "special ingredients"? Let's see, onion, olive oil and ground pepper, nothing special there. And yet when the recipe arrived from my friend Margie, it stayed in my InBox until one day, I just threw it in the oven and then ate it, the whole batch, for lunch. And my -- was I ever reminded just how good roasted zucchini is!

But this wasn't the recipe I'd planned for this week. I loved the Green Gazpacho from Leite's Culinaria and meant to tell you all about it. I took a pretty picture and even wrote the post. But then I got to calculating the nutrition information and found -- whoooo, nelly -- that as written, the recipe racks up 600 calories and 16 Weight Watchers points for a serving. And even though I "Alanna-sized" the recipe by dropping the oil from 1 cup to 1/4 cup, even that added up to 350 calories and 10 Weight Watchers points. Should I post it? I think not, because A Veggie Venture readers are here for healthy recipes, ones we can eat every day.

(And for that many calories? Pul-lease, give me a sweet summer treat, like a slice of Blueberry Cream Pie or First-Prize Peach Pie or a piece of Dimply Plum Cake or Peach Blueberry Cake.)

So consider this your little reminder. And trust me, for a few weeks while the zucchini is so pretty, you just might want to eat this every day. Especially with a little feta crumbled on top. Or spiked with a little hot sauce. Or leftover and chopped up for a salad or an omelet.
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