Wednesday, September 22, 2010

Roasted Zucchini & Fennel with Rosemary

An easy weeknight side dish! I love having a rosemary plant in my backyard and it was a good compliment to the fennel.

Roasted Zucchini & Fennel with Rosemary (2 servings)

1 medium sized zucchini
1 fennel bulb
1/4 c. grated parmesan cheese, divided
2 T pine nuts
1 T chopped fresh rosemary
olive oil
salt and pepper

Cut the zucchini lengthwise, cut it lengthwise again, and then cut across the zucchini in thirds to make spears. Cut the fennel into chunks about the same size as the zucchini. Toss in a bowl with enough olive oil to lightly coat it, the rosemary, and some salt and pepper.

Spread on a rimmed baking sheet in a single layer and sprinkle half of the parmesan cheese on top and all of the pine nuts. Roast at 400 degrees for 15 minutes or until tender. Sprinkle the rest of the parmesan cheese over the vegetables before serving.


  1. I just used my rosemary last night. That zucchini sounds good with the chicken I made (for those meat eaters)

  2. I won't be turning on the oven for a few days, but when I do, I'd like to try this.