Recipe: Parmesan Roasted Zucchini
Summer always means gardens overflowing with zucchini. Even with our tiny backyard we have a good start to a healthy zucchini crop so I’m always on the hunt for new ways to use up this abundant vegetable. We sliced up our zucchini and roasted it with a sprinkling of kosher salt, pepper, and parmesan cheese and the results were delicious. My kids thought they were delicious and I had no problem getting them to eat their vegetables.
Ingredients
- fresh zucchini, sliced
- kosher salt
- black pepper
- parmesan cheese
- olive oil
Preparation
This is more of a method than a recipe. Wash and slice your zucchini and let it dry.
Drizzle your zucchini slices with olive oil and toss to coat. Lay your zucchini slices in a single layer on a baking pan.
Sprinkle with kosher salt. Kosher salt is made up of flakes of salt which makes it much easier to get an even layer on your food. Sprinkle with black pepper. Top with parmesan cheese.
Roast at 400° for 10-15 minutes or until a nice crust develops and zucchini is soft enough to put a fork in.
- fresh zucchini, sliced
- kosher salt
- black pepper
- parmesan cheese
- olive oil
- Wash and slice your zucchini and let it dry.
- Drizzle your zucchini slices with olive oil and toss to coat. Lay your zucchini slices in a single layer on a baking pan.
- Sprinkle with kosher salt and black pepper. Top with parmesan cheese.
- Roast at 400° for 10-15 minutes or until a nice crust develops and zucchini is soft enough to put a fork in.
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