 Easy Carb-Conscious Recipes This recipe for Roasted Zucchini and Mushrooms with Feta made history when my brother-in-law had a second helping of vegetables! And this tasty zucchini side dish has fresh parsley, balsamic vinegar, Spike Seasoning, and dried thyme to bump up the flavors!
PIN Roasted Zucchini and Mushrooms with Feta to try it later!
Roasted Zucchini and Mushrooms with Feta is the recipe I’m featuring for this week’s Friday Favorites pick! And this is a favorite zucchini recipe I make in the fall, when it’s time to start using the oven. When I first tried this tasty dish, I was using a giant zucchini with the big seeds scraped out and the zucchini cut into strips. So this is a great recipe to remember if you get some extra-big zucchini.
I made this again when my sister Pam’s family came to dinner. That time I didn’t have any big zucchini and had to buy zucchini at the store. If you don’t have giant zucchini like I used in these photos, use about four smaller ones. The versions with both big or small zucchini were tasty and well received.
But the most amazing thing about this recipe is that when I served it to my brother-in-law Kelly, he made family history by asking for a second helping of vegetables! Kelly is well known for not liking veggies, so that’s a wonderful recommendation for the recipe.
Since then I’ve made this every year during zucchini season! If your family has some vegetable-avoiders, I hope they end up liking this as much as my brother-in-law did. And if that happens, I’d love to hear about it!
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