This simple side dish of Roasted Zucchini is the perfect pair for Hamburger Steaks with Mushroom Gravy or baked salmon or steaks or roasted chicken or… ok you get the point. What meal do you think you’ll enjoy this Roasted Zucchini with? It’s simple and flavorful and an easy addition to just about every meal.
This post contains affiliate links which means that if you buy something after clicking on a link in the post that I’ll receive a small commission at no extra cost to you. It’s a win win situation. Before getting into the recipe, I thought we’d take a few minutes to talk meal planning. Do you have a meal planning or grocery shopping strategy? Up until 2 months ago I didn’t need a strategy. Or, I guess I had one (go to the store buy 1 read meat and 1 seafood and tons of veggies, cook it all, put it in the fridge and eat the same things over and over all week.
And then this happened…
Don’t get me wrong. I LOVE being married! I love being called Mrs. Darwin. I love cooking interesting new meals for my husband. I love helping him choose which shirt and tie to wear to work each day. I even love the fact that there is twice as much laundry, trash and dishes… and I love the fact that he’s pretty much taken on all 3 of those chores.
BUT, suddenly meal planning became a real thing. I actually find myself sitting down with pencil and paper and thinking through what needs to be cooked each day. In fact, last weekend while both of our husbands were at a men’s Bible study, a friend of mine and I went grocery shopping together and worked together to make sure our meal choices made sense. Have a buddy always makes a task more exciting.
Here are a few things I’ve learned about meal planning in the last 2 months:
- Step 1 jot down all the plans for the week – late working days, after work plans, guests coming over, need to eat quick to get out to an event, etc.
- Check your fridge and freezer and see what you have on hand and schedule those things in the week.
- If you need leftovers for breakfast or lunches make sure to take that into account when deciding what meals to cook.
- Spread out your proteins. I generally start by putting seafood in 3 places, offal in 1 and then add beef, lamb or chicken to the other 3 days.
- Keep a pinterest board of recipes you want to try and/ or family favorites and add them into the round-up for the week. That’ll keep you from eating the same things every week. This is my board if you want some ideas.
- Try to spread out your veggies… I love sweet potatoes as much as the next guy, but it makes for a boring instagram feed to eat the same thing every day. KIDDING… I know variety is actually important for health not just for making my instagram feed more interesting.
- Make an actual shopping list. 2 weeks ago I went to the store with a list that said lamb, fish, liver, veggies and fruit. I came home with lots of good stuff, but had no plan of what was going with what and almost wasted a bunch of food.
- Don’t forget about side dishes….. good segue huh? This recipe is a side dish.
If you need some encouragement with meal planning, check out real plans. They have a full range of AIP recipes and they take the guess work out how much to cook, suggest recipes and even make a shopping and prep list for you.
Since we talked about the importance of remembering the side dishes, let’s just go ahead and add this beautiful dish of Roasted Zucchini to your meal plan for the next week…. it’s a great way to use up the summer bounty of zucchini.
The basil and lavender give this dish the feel of the mediterranean, and make you imagine sitting outside and watching the sunset on a warm summer evening surrounded by loved ones. Plus, it doesn’t take long to prep and is ready by the time you get your protein ready and it pairs well with most dishes.
Let’s make some roasted zucchini…
A fun side dish to serve with meatloaf or chicken this week. Roasting the zucchini boosts the flavor of the zucchini.
- 2 large zucchini
- 1/2 Tbsp dried basil
- 1 tsp dried lavender
- 1/2 tsp pink salt
- 1 1/2 Tbsp olive oil
- preheat oven to 400 F (200C)
- wash and chop zucchini – quarter down the length and then cut into 1/2 inch slices
- line a baking dish with parchment paper
- crush/ grind lavender and basil to make the pieces smaller
- toss zucchini in olive oil, dried basil, lavender and salt
- bake for 45-50 minutes until edges are golden brown – stir once during cooking