Parmesan Zucchini
Parmesan Zucchini
Zucchini is the Swiss army knife of my kitchen. We love cooking with loads of veggies to fuel up on all their amazing micronutrients. It's one of the reasons I started s.a.l.t. sisters – to share my passion for fresh, chic, healthy cooking. Naturally, I've included tons of easy, quick veggie recipes on our website, so be sure to check all of them out.
This zucchini dish will be your go-to side, all year round. Crisp, juicy zucchini is best from local markets in summer, but most grocery stores stock it year-round. I'm all about the details, so if you're a cheese lover like me, treat yourself to a yummy, nutty, funky Parmesan – Reggiano or Pecorino Romano, you can't go wrong. The way the cheese crisps up around the edges of the zucchini is probably the best surprise when you bite into it!
If you've got a fancy mandolin, use it to slice the zucchini evenly. Uniform pieces cook more consistently, ensuring each slice is perfectly done. But don't worry if you're not into kitchen gadgets – a sharp chef's knife works great too. Enjoy these summer veggie recipes while you can. Happy eating!
Serves: 4
Ingredients:
- 2 large zucchini
- 2 tsp extra virgin olive oil
- 1-2 TBSP s.a.l.t. sisters Tuscan Farmhouse Blend or s.a.l.t. sisters Blend
- 1 cup Parmesan cheese, grated
Directions:
- Preheat the oven to 350°F.
- Cut ends off the zucchini and slice each zucchini in half lengthwise. Then, slice each half lengthwise into quarters to make 16 pieces in total.
- On a baking sheet, arrange the zucchini pieces. Drizzle with extra virgin olive oil and sprinkle with Tuscan Farmhouse Blend or s.a.l.t. sisters Blend. Sprinkle Parmesan cheese over the zucchini.
- Bake for 20 minutes or until the zucchini is tender and the Parmesan cheese is crisp.
Enjoy your Parmesan Zucchini!