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
Ingredients
- 2 large zucchinis
- 3-4 TBSP of parmesan cheese
- olive oil
- salt and pepper
- Preheat your oven (or toaster oven) to 400°.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve immediately or keep warm until you're ready.
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