There won’t be any problem getting your kids to eat their veggies with this trick.
Let’s all be honest, most folks below the Mason-Dixon don’t exactly crave their daily helping of greens. We’d much prefer Southern barbecue, fried chicken, or Mama’s homemade pecan pie. But, with a bit of TLC, vegetables can actually be an incredibly tasty side to many of your Southern favorites.
Crisp zucchini is one of the best vegetables to enjoy during the hot, summer months. It’s fresh and in season. Here’s the problem: if it’s not prepared to perfection, the green can be a bit underwhelming in flavor. That doesn’t mean you have to leave the vegetable at the farmers’ market! We’ve got a few tips that are sure to make your guests reach for the zucchini long before they’re craving dessert, and you won’t have any problem getting your kids to eat their veggies with this method.
Baked Parmesan zucchini – doesn’t that have a nice ring to it? This recipe livens up the average vegetable dish without sacrificing any of the classic flavors, and it’s so easy. Simply start by cutting your zucchini into quarters lengthwise, and then coat them with a blend of freshly grated Parmesan cheese, olive oil, basic, garlic powder, and oregano. Pop them in the oven at 350˚ for about 15 minutes.
The result will be a perfectly golden brown and crisp vegetable ready to devour. This side dish serves nicely with cookout food like burgers and hot dogs, and it pairs well with classic summer dishes like crab cakes and sloppy joes. Of course, if you’re hoping to take your zucchini game to the next level, serving it with a delicious dip is always a surefire option.
Fair warning though, this recipe may just convince you to go vegetarian. Trust us. Give it a try, and you won’t be disappointed.