Monday, September 9, 2013

Parmesan Roasted Zucchini

I live in Wisconsin where generous amounts of cheese are a matter of state pride. And let's get real here...everything tastes better smothered in cheese. So Parmesan Roasted Zucchini was natural for this cheesehead.

Roasting veggies always deepens their flavor. Top that with a deluge of Parmesan, and you have a show-stealing side dish. Hope you enjoy this one as much as I did!

P.S. In case you need even more inspiration, I shared a few ways to use up the zucchini taking over your gardens and farmers markets a couple weeks back. Check it out.

Parmesan Roasted Zucchini
Adapted from A Slice of Southern
Serves: 4

4 small zucchini, cut into 1" chunks
2 tablespoons olive oil
Salt and pepper
3 tablespoons Parmesan cheese, plus more for serving

Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper for easy clean-up. (I didn't want to mess with Parmesan cheese sticking to my baking sheet.)

Place zucchini on prepared baking sheet. Drizzle with olive oil and Parmesan cheese. Season generously with salt and pepper. Toss everything together until the zucchini is evenly coated.

Bake for 20 minutes. About halfway through, check the bottom of a couple slices of zucchini. If they're starting to get too brown, toss everything so it roasts evenly. Mine wasn't too brown, so I let it bake the whole 20 minutes without flipping it.

Serve zucchini with lots of extra Parmesan cheese grated on top.

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