CHEF JEFF — ONE BYTE AT A TIME: Athenian-Style Roast Zucchini

If you have a garden and planted zucchini, undoubtedly you’ve become overrun by now and probably are tired of eating it. But if not, here’s a recipe that transforms the ordinary veggie into a rock star.

Athenian-Style Roast Zucchini

8 small zucchini cut in half lengthwise, then in 2-inch lengths

1 large ripe tomato, chopped

1 cup crumbled feta cheese

2 tablespoons extra-virgin olive oil

1½ teaspoons dried oregano

Salt and fresh-ground black pepper, to taste

Preheat oven to 375 degrees.

Place zucchini in a 9-by-13-inch baking pan. Cover with tomatoes and feta cheese; drizzle with olive oil. Season with oregano, salt and pepper.

Bake, uncovered, 25 to 30 minutes until zucchini is tender and golden brown.

Yield: Serves 6.

Approximate nutritional analysis per serving: 140 calories, 67 percent calories from fat, 10 grams fat (5 grams saturated), 22 milligrams cholesterol, 8 grams carbohydrates, 2 grams fiber, 6 grams protein, 298 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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