Zucchini is something my wife and I cook a lot of in the summer time because we love the delicate flavor and it’s easy to cook. I’ll even admit that it’s one of my ‘go to’ ingredients for a side dish. Sometimes I’ll be in the grocery store getting ingredients for dinner and still need to come up with a side dish. If it’s May through mid-September zucchini will be in season so I usually see if there’s any left in the produce section. Zucchini is healthy too, being low in calories and high in potassium and vitamins A and C.
This past Saturday was pretty busy. I was making zucchini as a side dish but I didn’t want to spend a lot of time breading or pan frying it with some onions. Those are delicious ways to prepare zucchini and it really doesn’t take that long, but today I wanted to do something really quick. Something I could put in the oven and just walk away.
I stumbled upon this recipe for Parmesan Roasted Zucchini and thought it looked like something I could prepare in a flash. It turned out really good and my wife and kids really liked it. Because it was roasted in large pieces it was firm on the outside, but very soft on the inside, with the flavor of the zucchini enhanced with just a little seasoning.
I started off be preheating the oven to 400F and slicing off the ends of each zucchini, then slicing them down the center lengthwise.
I put the sliced zucchini down on a baking sheet lined with parchment paper and brushed some olive oil on both sides of it. I sprinkled salt and pepper on the open side of the zucchini, along with some garlic powder. Next I sprinkled some Parmesan cheese on top and set the pan in the oven.
After fifteen minutes the cheese was crusted on top and they looked delicious. I removed the zucchini from the oven, cut the pieces in half and squeezed the juice from one lemon over the top right before I served it.
Adapted from BudgetSavvyDiva.com