Around this time of late summer, many cooks feel like their supplies of garden zucchini and tomatoes far exceeds their collection of recipes that utilize these vegetables. Or, you may have a neighbor or friend who is giving away their excess tomatoes and zucchini rather than see it not used.
It then becomes our job to incorporate them into our family meals in ways that will use this bounty without receiving comments such as “oh, that again.”
To that end, here are two recipes that use zucchini and, or tomatoes in two different ways; a roast chicken dinner complete with vegetables, and cake-like brownies with a peanut butter and chocolate frosting for dessert.
To complete this meal, I would put potatoes in the oven to bake while the chicken is roasting.
Roast Chicken with Zucchini & Tomatoes
1 bunch fresh parsley
1/3 bunch fresh thyme
1/2 bunch fresh tarragon
3 cloves garlic, minced
1/2 cup olive oil, divided
3- to 4-pound whole chicken
11/2 lemons, one cut in half, third half thinly sliced
Salt and pepper
4 to 5 tomatoes, cut in large wedges
3 medium zucchini, cut into half-inch rounds
1 large red onion, thinly sliced
Preheat oven to 400 degrees
1. Make a rub or paste using the leaves only of the parsley, thyme, and tarragon, mixing all with the garlic and a scant one-quarter cup olive oil.
2. Prepare the chicken by rinsing and drying well. Season cavity with salt and pepper and stuff with one lemon, cut in half.
3. Coat chicken all over with the oil-herb rub; season with salt and pepper.
4. Put chicken on a rack in a large roasting pan.
5. Scatter around the chicken the tomato wedges, zucchini, the thinly sliced lemon, and the onion.
6. Drizzle remaining oil over vegetables and season with salt and pepper to taste.
7. Roast uncovered for 1 to 1 1/4 hour or until chicken reaches 160 degrees F. on meat thermometer.