Ellie Mirman's Startup Marketing Blog

Zucchinis, zucchinis, and more zucchinis! These dishes turned out quite well - but how could they not? I pretty much love all the ingredients, and, surprise surprise, when you put them together they're also delicious!

As usual, I skipped ingredients and steps because, really, I'm not going to go boil fresh garlic or saffron threads... so below I've included the cliffs notes version of the recipes I made.

Roasted Vegetable Paella

Ingredients:

• 3 cups vegetable broth
• 1 large red bell pepper, cut into bite-size chunks
• 1 large yellow bell pepper, cut into bite-size chunks
• 2 small zucchini, cut into 1/2-inch-thick rounds
• 3 tbs extra-virgin olive oil
• Salt and pepper, to taste
• garlic, chopped and fried, or powder
• 1 large onion, chopped
• 3 medium plum tomatoes, chopped (optional)
  
• 1 tsp dried oregano
• 1 tsp thyme
• 1 1/4 cups rice
• 2 tbs chopped fresh parsley (optional)
  

Directions:

1. Preheat the oven to 400F. Mix bell peppers and zucchini with oil, salt, pepper, garlic and place on a large baking sheet. Bake for 25-30 minutes, or until tender and beginning to char.
2. Meanwhile, in a large pan, cook the onion until lightly golden, about 8 minutes. Add tomatoes, oregano, thyme, salt, and pepper. Cook until liquids have almost completely evaporated, about 3-5 minutes.
3. Cook rice in vegetable broth and add tomato/onion mixture.
4. Stir in roasted vegetables and parsley and cook, stirring, until heated through.

Broiled Zucchini with Rosemary and Chive Butter

Ingredients:

• 3 tbs butter, softened (or, replace with olive oil)
• 2 tbs finely chopped chives or green parts of scallions
• 1 tbs finely chopped fresh rosemary, or 1 tsp dried rosemary
• 1 tsp fresh lemon juice
• Salt and pepper, to taste
• 4 medium zucchini, trimmed, cut crosswise into 1/2-inch-thick rounds

Directions:

1. Preheat oven to broil. Lightly grease a large baking sheet.
2. In a small bowl, mash together all ingredients except zucchini until well combined.
3. Place zucchini on prepared baking sheet and broil until lightly browned, about 3 minutes per side.
4. Remove from oven and, while stillhot, spread evenly with rosemary-chive butter.
   

Source: The Gluten-Free Vegetarian Kitchen