Thursday, September 29, 2011

Parmesan Baked Zucchini

This is a go-to side dish for us that I make all the time. It's really low-maintenance, cooks quickly and tastes really good. This is one of my mom's recipes that I always loved growing up so I think it might be a good way to get your kids to eat veggies. I usually will prep these at the beginning of my cooking and set them aside until about 15 minutes before dinner. I use the toaster oven to cook them too which heats up quickly and doesn't heat up the kitchen. I love using the leftovers in omelets or scrambled eggs.

Time: 25 minutes
Serves: 2

  • 2 large zucchinis
  • 3-4 TBSP of parmesan cheese
  • olive oil
  • salt and pepper
  1. Preheat your oven (or toaster oven) to 400°.
  2. Trim off the ends of your zucchinis and slice them lengthwise. I also like to cut mine in half again, which I haven't done yet as of the picture below.
  3. Use a small spoon to scrape the seeds out of each zucchini piece. This cuts down on the amount of liquid the zucchini lets out while it cooks.
  4. Lay your seeded zucchini pieces on a foil-lined baking sheet and drizzle them with a little bit of olive oil and about 1 tsp each of salt and pepper.
  5. Finely shred your parmesan cheese (if you didn't buy it that way) and divide it equally among all of the zucchini pieces. A little goes a long way here so no need to use too much.
  1. Bake the zucchini in your preheated oven for 10-15 minutes. You'll know it's ready when can easily stick a fork through it and can tell it's tender.
  2. Serve immediately or keep warm until you're ready.

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