Do you have zucchini coming out of your ears? We check regularly but it never fails, there is one the size of a small child! So we're looking for new ways to use them. I found lots of stuffed zucchini recipes and tried my version, it had potential. Last night we tried Roasted Parmesan zucchini. The kids didn't go crazy but they liked and we'll have it again for variety.
Roasted Parmesan Zucchini
zucchini
olive oil
garlic salt
pepper
Parmesan cheese
Slice the zucchini about 1 inch think. Place on baking sheet and brush with olive oil. Season with garlic salt and pepper to taste. Finish with Parmesan cheese. Bake at 400 for 15 minutes or until the zucchini is fork tender. Then broil for just a couple of minutes to brown the cheese.
Notes: Our zucchini was gigantic, so we cut out the seeds. How you cut it would depend on how big your zucchini is. I like the zucchini still firm, it was just right for me. My hubby would have cooked it longer for his preference.
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