Baked Parmesan Zucchini #vegan #vegetarian #soup #breakfast #lunch

New, fragile zucchini holds fast stove cooked to add up to faultlessness. It's sound, nutritious and absolutely addictive!

Zucchini and parmesan cheddar. It's a match made in heaven. Besides, if all veggies were like this, I'd transformed into a vegetarian tomorrow.

No, in any case, this is by a wide edge a champion among the best veggie side dishes I've anytime made. Besides, the best part about this is there is decidedly no significant singing or sauteing of any kind.

Basically cut your zucchini into quarters the long way, sprinkle on that Parmesan goodness and hurl into the oven to allow it to get better than average and new.
Baked Parmesan Zucchini #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Chunky Chicken Salad Cups #vegan #vegetarian #soup #breakfast #lunch

  • 4 zucchini, quartered lengthwise
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves
  1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  4. Serve immediately, garnished with parsley, if desired.
Read more our recipe Rosemary Goat Cheese Biscuits #vegan #vegetarian #soup #breakfast #lunch

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