Roasted Parmesan zucchini

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.  

Roasted potatoes

My husband grew up in spud country and loves potatoes.  So I'm always looking for new ways to prepare them, especially healthy ones.  I got this recipe from my Aunt Catherine years ago and changed it up a little and love it.  If you're looking for a healthy was to fix spuds, you're sure to love these!

Catherine's Hot Potatoes

In a gallon zip-lock bag mix:

1 tsp. chili powder

3/4 tsp. salt

3/4 tsp. garlic powder

3/4 tsp. oregano

3/4 tsp. thyme

3/4 cup grated Parmesan cheese

Wash and cut 7 medium potatoes into 1 inch chunks.  Place in bag of seasoning and shake to coat.  Place on greased cookie sheet.  Bake at 425 for 20 minutes.  Turn the potatoes and bake for an additional 10 minutes or until golden brown.

We like to bake them until crispy but see what you think.  Enjoy!