Unstuffed Zucchini
Summer vegetable goodness
4 servings
This recipe is a lot more than just zucchini. I named it this because the inspiration was from a stuffed zucchini recipe. It includes many of the things I buy at the Farmers Market in the summer: zucchini, red potatoes, corn and sometimes tomatoes.
Notes
This is a very flexible recipe. The amounts and ingredients can just be a guideline. You could use frozen corn or fresh tomatoes. Skip any ingredients you don't like. The main idea is that roasting zucchini is a nice preparation, and I like including other good summer vegetables.Ingredients
Ingredients with an * are listed more than once.
Directions
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Gather and prep ingredients. Preheat oven to 425°. Set oven racks at upper middle and lower middle positions.
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Toss red potatoes with salt and olive oil on a rimmed baking sheet. Roast in oven until browned, about 20-30 minutes, tossing occasionally.
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Toss zucchini with salt and olive oil on a rimmed baking sheet. Roast in oven until starting to brown, about 20-30 minutes, tossing occasionally.
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If using fresh corn, cut the corn off the cob using a corn stripper or a chef's knife.
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While potatoes and zucchini are roasting, saute onion with olive oil and salt in a dutch oven. Saute for about 5 minutes until onions are softened.
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Add minced garlic and chipotle powder to pan and stir to combine. Saute for a minute until garlic and chipotle are fragrant.
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Add corn to pan and stir to combine.
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Add tomatoes to pan and stir to combine.
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Add black beans to pan and stir to combine. Reduce heat to low and cover. Cook while potatoes and zucchini finish roasting.
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When potatoes and zucchini are done, add them to the pan along with the optional cilantro. Stir to combine.
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Top with diced avocado if using.
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Leftovers can be stored in refrigerator and will be good for a few days.
Comments and Questions
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