Let me start by saying, no these are not pickles, and yes, I know they look like it 🙂 I would suggest cutting the zucchini in halves rather than spears like I did.
- 4 zucchini
- Parmesan Cheese (shredded)
- 1/2 tsp. oregano
- 1/2 tsp. thyme
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Parsley for garnish
Preheat oven to 350 degrees. Wash and dry zucchini. Spray baking sheet with non-stick cooking spray and sit aside. Slice zucchini and lay onto baking sheet. In a small bowl mix Parmesan, oregano, thyme, salt and pepper. Drizzle zucchini with EVOO and sprinkle herb mixture evenly over zucchini pieces. Bake for approximately 20 minutes. At the end of baking, broil for approximately 4-5 minutes until golden brown.
Most of the time, I like to include meat on my kabobs, however, last night was different. The only meat I had on hand was pork chops and a pork roast. I decided to go a different route and just do veggie kabobs as a side item. Paired with a glass of red wine, this turned out great.
For the chops:
For the Kabobs:
- You favorite veggies (I used squash, zucchini, red and green bell peppers, mushroom, and red onion)
- Your favorite marinade (I used a touch of Lawrys Steak and Chop and added EVOO and salt and pepper)
A few hours prior to cook time, slice veggies and thread onto kabob stick. If using wooden sticks, soak in water for 30 minutes to prevent burning. Drizzle veggies with marinade, cover, and store in refrigerator. At the same time, soak pork chops in marinade, cover, and store in refrigerator. Allow to marinade at least 1 hour.
Preheat grill. Place kabobs and pork chops on grill and cook until done. For extra flavor, baste kabobs and pork with remaining marinade while cooking. Pork juices should be clear when done. I prefer my kabobs good and roasted so they tend to take a little longer than the pork does.
I like to serve this dish over rice.