Generous Kitchen

Saturday, January 15, 2011

Baked Parmesan Zucchini

Prepare yourselves for Generous Kitchen History.

Not only is the following recipe not a dessert,
it's a vegetable

I know, we're rocking your world. 

What's even better about this whole thing is that it's
delicious and easy, too. 
This zucchini dish compliments a variety of main dishes,
but we love it with baked chicken or salmon!

We hope you enjoy our recipe for
Baked Parmesan Zucchini
Be sure to give it a try and let us know
what you've enjoyed it with!

Wash and slice:
3 large zucchini

1/4 cup vegetable oil in a baking dish
Spread zucchini medallions evenly

1 teaspoon black pepper
1 tablespoon garlic salt
(season to your specific taste, though)

Toss the zucchini to coat each piece evenly with seasoning

Side Note:
After seasoning I always cover my dish and 
let it rest for 30 minutes in the refrigerator. 
This allows the zucchini to absorb the seasonings, 
while releasing some delicious tenderizing juices.
However, if you don't have time, just
send them on to the oven- no harm done!

Bake uncovered:
330 convection or 350 conventional
for 25 minutes or until tender

1/2 cup shaved Parmesan 
over warm zucchini and place back in the oven 
until the cheese is bubbly (3-5 minutes).

Serve to even your pickiest non-vegetable eater
and prepare to be amazed. 

Don't forget to share

you are loved

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