Parmesan Zucchini
A delicious and easy dish that combines tender zucchini and squash with rich Parmesan cheese, perfect as a side dish or healthy snack.
Ingredients
Main Ingredients
- 2 medium zucchini, sliced Ensure slices are thin for quicker cooking.
- 2 medium squash, sliced Similar thickness to zucchini for even cooking.
- 1 cup grated Parmesan cheese Can substitute with other cheese if desired.
- 2 tablespoons olive oil For tossing vegetables.
- 3 cloves minced garlic Add more or less to taste.
- 1 teaspoon oregano seasoning Other herbs like thyme or basil can be added.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon pepper Freshly ground pepper preferred.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the zucchini and squash into thin rounds.
- In a bowl, toss the zucchini and squash with olive oil, minced garlic, oregano, salt, and pepper.
- Arrange the zucchini and squash rounds on a baking sheet.
- Sprinkle grated Parmesan cheese on top of the rounds.
Cooking
- Bake for 13 minutes, or until the zucchini is tender and the cheese is golden.
- Serve warm as a side dish or snack.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the zucchini back in the oven for a few minutes to retain the crispy texture of the cheese. For added variety, consider adding other vegetables like bell peppers or cherry tomatoes, and a sprinkle of red pepper flakes for heat.