Recipe for the week of October 21 - 27, 2024

Herb and Parmesan Crusted Carrots and Zucchini

Check out this gobble-it-all-up delicious dish from www.walderwellness.com 

It’s healthy, it’s easy, and it’s super yummy.

INGREDIENTS:

  • 3 large carrots (about 2 heaping cups chopped)

  • 2 medium-large zucchini

  • 2 Tbsp olive oil

  • 1 tsp dried thyme

  • 1 tsp dried basil

  • 1 tsp garlic powder

  • 1/2 cup freshly grated parmesan (recommend parmigiano-reggiano)

  • 1/2 a lemon

  • Salt + pepper, to taste

INSTRUCTIONS:

  1. Preheat oven to 400F.

  2. Meanwhile, peel the carrots and chop into roughly 1/4-inch rounds. Slice the zucchini into approx. 1/2-inch thick rounds – you want the zucchini a bit thicker than the carrots, since they're softer and cook faster.

  3. Place chopped veggies onto a large baking sheet. Toss in olive oil, dried thyme, dried basil, and garlic powder until well-coated. Spread in a single layer and sprinkle with HALF of the parmesan.

  4. Note: refrain from adding salt at this point. I prefer to add it at the end, or else it draws out too much liquid from the zucchini. This will help make it less soggy!

  5. Place baking sheet in the oven for 15 minutes. Remove from oven, toss the veggies, then top with the remainder of the parmesan. Return to oven for another 10-15 minutes, depending on desired doneness.

  6. Serve veggies immediately, ensuring to get all the crispy parmesan bits on the serving tray! Season with salt and pepper, then squeeze some fresh lemon juice over top to really make the flavors pop. You may garnish with some fresh basil or parsley, if desired.


Head over to walderwellness.com for lots of other exciting ways to prepare your veggies.

Jim Tinsky