Friday, September 16, 2016

Parmesan Zucchini Rounds

The summer garden is a figment of our imagination at this point. We were blessed with more yellow squash, cherry tomatoes, green beans and cucumbers than we've ever had in spite of the deer feasting all summer long. They devoured ALL of the spaghetti squash and were kind enough to leave us a little zucchini.

This side utilizing the few zucchini spared was one we enjoyed and didn't feel guilty about eating. And have I mentioned it was easy to fix?

Grated & shredded Parmesan cheese
Coarse sea salt and black pepper

Preheat oven to 450 degrees.

Using a Pampered Chef mandolin slicer, thinly slice enough zucchini to cover a sprayed baking sheet. Make one light sweep of cooking spray on top of the zucchini.
The zucchini can be touching, but do not overlap. Season with salt and pepper to taste. Sprinkle grated Parmesan cheese to cover all rounds. Place shredded Parmesan cheese on each round.

Place in pre-heated oven and bake for 25-30 minutes or until cheese has melted. Actual baking time will be determined upon the thickness of the zucchini slices.

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