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Wednesday 21 January 2015

Roasted garlic parmesan zucchini recipe! Super easy and tasty side dish!

After baking some double chocolate zucchini cupcakes for a baby shower, I had had a big bag of baby zucchinis left over as I had bought 2 large bags in case I ran out when I was making the cupcakes.  So what do you do with extra zucchini, be it languishing in your fridge, dropped off at your doorstep by sneaky-crazy green thumbed neighbours (this happens almost every year in my parent's neighbourhood) or you just plain old have them kicking around, try this super quick and easy recipe for roasted garlic parmesan zucchini. You'd be surprised how easy and tasty *whispers: and healthy* this is!

Before tossing into the oven...
- 8 baby zucchinis or 3-4 large zucchinis
-1/2 teaspoon salt
-1 teaspoon granulated garlic
-1/4 teaspoon black pepper
-1/2 teaspoon dried basil
-1 Tablespoon parmesan cheese
-vegetable oil

How to roast garlic parmesan zucchini recipe
1) Preheat your oven to 350F, then line a baking pan with tin foil and lightly spray with oil.. I love my Misto oil sprayer!!
2) Wash and the tops and bottoms off your zucchinis. Slice baby zucchinis in half, and for big zucchinis, slice into 1/2 inch thick slices. Rub the sliced zucchini on the pan to coat both sides of the slices
3) Combine the salt, granulated garlic, pepper, basil and parmesan in a small bowl. Only on the facing up exposed side, sprinkle the zucchini slices liberally with the spice mixture.
4) Roast for 20-25minutes (the longer you roast, the softer, tender and more mooshy they wiil be!)
*Optional* You can broil on high for 2 minutes to brown them a bit more if you like. Dig in!

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