18 April, 2017
Oven Baked Parmesan Crusted Zucchini
Oven Baked Parmesan Crusted Zucchini is easy and it…
…..jazzes up a quick weeknight meal. Way better than frozen or canned veggies.
We have never had leftovers from our oven baked parmesan crusted zucchini. It always gets eaten ALL up. Make it once and you will see – and taste – why.
Set the oven at 400F. Spray oil a baking pan or cookie sheet. You could line it with aluminum foil or parchment paper before spraying to make an easier cleanup.
Slice up a large zucchini in about 1/4″ slices. Put about 3 tbsp. olive oil in a mixing bowl. Add the zucchini and toss the slices getting them coated with the oil. Sprinkle with half of the parmesan, salt, black pepper and red pepper flakes (optional on the red pepper flakes). Carefully toss again. Sprinkle them with the rest of the cheese and spices and toss again.
Spread the slices out in the pan and place in the oven. When the bottom is browned (about 5 minutes) switch the oven setting to broiler and give them another 4-5 minutes to brown the top.
Oven Baked Parmesan Crusted Zucchini as tonights veggie.
Serve it up! It’s a great veggie dish that is gluten free and will go with anything. Tonight it’s going with shrimp fettuccine aglio e olio.
With a gluten free version of the shrimp agile e olio done with spaghetti squash for Gammy. Of course!