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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Rosemary Roasted Fennel and Zucchini Recipe

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This recipe for Rosemary Roasted Fennel and Zucchini is from The Poe Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 fennel bulb cut into 1/3 inch slices
1 zucchini cut in half then each half cut into 4 or 6 1/2 inch sticks
1/4 c Parmigianino cheese, grated
3 T pine nuts
2 T fresh rosemary, chopped
olive oil
salt and pepper
Directions:
Directions:
Preheat oven to 400 degrees. Layer zucchini and fennel in baking pan, trying not to overly overlap. Drizzle with oil, rosemary, s and p. sprinkle on cheese and pine nuts. Bake 25-30 minutes or until light brown.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40

 

 

 

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