I have this love/hate relationship with vegetables. Most of the time, if I’m being honest with myself, I hate them. At least most of them. I’m looking at you, broccoli. I blame my mom and her weekly chicken broccoli casserole for that one. 😉 Love you, mom!
But…when I find a way I love them…I really love them! I already wrote about my Zucchini Crisps, but since then I have found a new, better, easier way to make zucchini. A way in which I could eat them every day and not get tired of them! There are but two ingredients (four if you count salt and pepper) in my little love affair food.
Zucchini and parmesan. That’s it! Guys, it’s seriously so good. And so EASY! It’s perfect for those busy weeknights when you have to throw a side dish together quickly.
Crispy Parmesan Zucchini
1 medium zucchini
¼ cup parmesan (give or take)
Salt and pepper
Optional: other seasonings to give different flavors to the zucchini. My favorites are Sunny Paris and Sweet Curry from Penzeys
Preheat oven to 400°. Cut zucchini into ¼-⅛” rounds depending on your preference. Sprinkle with salt, pepper, and optional seasoning if you desire.
Place rounds on a nonstick cookie sheet. Sprinkle each round with a generous pinch of parmesan cheese. Full disclosure, I don’t ever measure so it may or may not be ¼ cup. I like a small mound of cheese on my zucchini so it melts down and gets all crispy when it cools.
Bake for 10-15 minutes or until the cheese is melted and the zucchini is tender. I have cooked it for 10 minutes and the zucchini is still a little chewy as well as the 15 minutes, which makes the bottom of the zucchini somewhat more caramelized and crispy. Either way, it’s a winner!