You know those times in your life when you eat something that you thought you hated for years and years and all of a sudden it changes your life for the better. That’s what happened to me a few years ago when my darling neighbor, Hailey, brought me dinner after I had my 5th child. I don’t remember the main course or the dessert she brought, but I do remember the zucchini. You probably think its crazy that the part of the meal that still stands out in my mind is the zucchini. Who has a good recipe for zucchini anyways? I sure didn’t, but I do now! I can’t wait to share with you the recipe for the delicious baked Parmesan zucchini that changed my whole outlook on this green vegetable that takes over our gardens!
Before the experience of eating Hailey’s zucchini I had never been a big fan of the sometimes-squishy vegetable, unless it was found in a sweet bread (loaded with lots of sugar). I had tried a couple of different ways of cooking and boiling zucchini, and in the end it always turned out looking and tasting like “zucchini mush.” Ever since my husband and I moved into our home we have planted a garden and we always include a couple of zucchini plants (because that’s what good gardeners do is plant zucchini). I was never excited at all to plant zucchini, cook zucchini, and much less eat zucchini but I always went along, thinking maybe someday I would learn to like it. Well that day came about 6 years ago when my friend presented me with this recipe. I guarantee this is a recipe you’re going to want to pin, copy, print, and use! In the summertime it’s one of my go-to fast and tasty side dishes. Its something each of my kids will actually eat (which is the true test as we all know). I love it so much that I have made it for myself and eaten the entire plate full! (And I didn’t feel one bit guilty about it either). Whether you are looking for a healthy side dish or a way to cook up your garden full of zucchini, this recipe is one not to miss. There’s something about the combination of the kosher salt and Parmesan cheese that lets the zucchini shine. It will now quickly become one of your favorite vegetables just like it is for me! Enjoy.
Baked Parmesan Zucchini That Will Make You Melt
5 small or 3 medium zucchinis
Canola oil cooking spray
Fresh ground pepper
1 Cup Shredded Fresh Parmesan Cheese
Spray your baking sheet with cooking oil, cut up zucchini in ⅛-¼ inch round slices and place on pan. Spray a small amount of canola oil cooking spray on the zucchini and then sprinkle with kosher salt and fresh ground pepper. Top off with shredded fresh Parmesan cheese. Bake at 425 degrees for 15-20 minutes. Watch for the parmesan cheese to turn a golden brown and the zucchini to be tender. Plate, serve, enjoy, and then go sneak into your neighbors garden in search of more zucchini!
Tip: The bigger zucchinis won’t work as well for this because they have too much moisture and will end up being more watery. The bigger ones also have a tougher and harder outer skin that is not as enjoyable to eat! I also love to cook my broccoli the same way using the exact same ingredients. It is truly delicious!