Page 18 - Celebrating 10 Years Veggie Van Recipe Book

Ingredients
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1 tablespoon extra virgin olive oil
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2 tablespoons unsalted
butter divided
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1 medium yellow onion thinly sliced
4 medium zucchini or yellow
summer squash, or a mix (about
2 pounds), ends trimmmed and
cut into 1/2-inch thick rounds
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 cup freshly grate
Parmesan cheese
Baked Zucchini from Fausto
Fausto has been part of the Veggie
Van community for three months, and
it’s inspired him to get creative with
the fresh produce he receives. His
recipe is one he created himself—a
reflection of his love for cooking and
the freedom he feels in the kitchen.
What he values most is its flexibility,
allowing anyone to make it their own.
For Fausto, the real secret ingredient
is the personal touch. He believes
cooking should be done with heart,
peace, love, and dedication. He
dedicates this dish to the younger
generation, hoping to pass on his
knowledge as a chef and mixologist,
and keep culinary traditions alive.
Directions
1. Preheat the oven to 425°F
and line a baking sheet
with parchment paper.
2. In a large bowl, toss the zucchini
with the olive oil, Italian
seasoning, salt, garlic powder,
and several grinds of pepper.
3. Spread it evenly on the prepared
baking sheet and roast for 15
to 20 minutes, or until golden
brown around the edges.
18 | VEGGIE VAN | 10TH ANNIVERSARY COOKBOOK
18 | VEGGIE VAN | 10TH ANNIVERSARY COOKBOOK