Roasted Parmesan Herb Zucchini

I offered to make another vegetable for our family Thanksgiving spread this year and happened to have just found a new recipe on Pintrest I wanted to try out.  The perks: it’s only a few ingredients, it doesn’t require exact measurements and you can make it / cook it within 20 minutes, which is perfect for a crazy kitchen on Thanksgiving and after a long first day back at work.  Oh and did I mention that it’s healthy?

Roasted Parmesan Herb Zucchini Bites

zucchini

Ingredients:

  • 4 Zucchini
  • ~ 1/2 – 3/4 cup Parmesan cheese (like I said, not exact)
  • Olive oil
  • Salt / pepper to taste
  • 1-2 tablespoons rosemary and thyme

Preheat the oven to 350 degrees.  Cut the ends of the zucchini off and slice it long ways.  I ended up cutting the long pieces again to make them easier to fit on a plate and more bite size for Thanksgiving, but kept them longer for a normal dinner.  Place the zucchini on a baking sheet (lining the pan with foil would probably be smart too) and lightly pour olive oil over the top.  Don’t skimp on the oil, but don’t drown the veggies either — look for a happy drizzled medium.  Sprinkle salt and pepper on top for seasoning.  Mix the cheese and herbs together separately.  Bake for ~15 minutes and then sprinkle the cheese mixture on top and put it back in the oven until the cheese melts.  Once it looks good, take it out and serve!

Variation: Sprinkle cheese mixture on the zucchini before you put it in the oven, bake for 15 minutes and then place under the broiler for the last 3-5 minutes to get the cheese crispy versus just melted.  Your choice!

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