At first I thought this roasted zucchini with parmesan was kind of meh, but I ate a heap and I do like the flavor and the texture, so it's a keeper for sure.
Ingredients
- 4 small zucchini ends trimmed, quartered lengthwise
- ⅓ cup freshly grated Parmesan
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons extra-virgin olive oil
-
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh herbs such as parsley, basil, dill, or a mix (optional)
Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet. In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper. Place
the zucchini in a large bowl. Drizzle with the oil and sprinkle with
the Parmesan mixture. Toss to coat, then arrange the zucchini on top of
the cooling rack on the prepared baking sheet, being careful not to
overlap the spears. Place
in the oven and bake until the zucchini is tender, about 12 to 15
minutes. Turn the oven to broil. Cook until the Parmesan is lightly
crisp on top, about 2 to 3 minutes. Don’t walk away! The second you stop
watching the cheese, it will decide to burn. Remove
the zucchini from the oven and immediately squeeze the lemon juice over
the top. Sprinkle with herbs. Enjoy warm or at room temperature.
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