Monday, August 26, 2013

Parmesan Roasted Zucchini

What can I say about this recipe?  It combined garlic, cheese and a vegetable--not much can go wrong.  This was so easy and simple plus delicious that I raved about it as I ate it.  The hubby didn't like it too much, but then again he is not a squash person.  That's okay--I'm not beneath making something just for myself!

{Parmesan Roasted Zucchini}

{Sprinkle with salt, pepper, and garlic powder}

{Add cheese} 

{Bake until zucchini is done and the cheese is browned}

One year ago:  Peach-Blackberry Crumble

Parmesan Roasted Zucchini

Serves 2-4

2 zucchinis, halved lengthwise
1 tablespoon olive oil
1/2 teaspoon garlic powder
Salt and pepper
1/3 cup Parmesan cheese
  1. Preheat oven to 400.
  2. Line baking sheets with foil.
  3. Place zucchini on baking sheets and brush each with olive oil.
  4. Sprinkle garlic powder, salt and pepper on each half.  For a more garlicky taste, use more garlic powder.
  5. Top with Parmesan cheese.
  6. Bake for 15 minutes or until zucchini is tender and cheese is browned.
This would also work for yellow sqaush.  How do you like to make and eat your squash?  I'd love to hear!

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