I had a nifty kitchen gadget to try out and was hungry for roasted mushrooms and asparagus so I combined them all into a yummy lunch today. I'm not usually keen on zucchini but I enjoy it like this and the cream sauce was lovely. :)
1 medium sized zucchini
1 Tablespoon butter
Saute till tender, drain away the liquid. Toss with cream sauce just before ready to serve.
3 Cheese Cream Sauce:
½ cup heavy cream
1/3 cup each finely shredded
Asiago, Romano, and Parmesan cheeses
Freshly ground black pepper
Heat the cream until bubbly around the edges. Gradually add the cheeses and whisk until melted. Add the pepper.
Vidalia onion slices
grated Parmesan cheese
Cut desired amount of vegetables and toss with oil, sea salt, and Parmesan cheese. Spread onto a non stick sprayed cookie sheet in a single layer. Roast at 400° for 20 minutes.
Assemble and enjoy!