Roasted Parmesan Zucchini

Roasted Parmesan Zucchini

Roasted Parmesan Zucchini

Veggie side dishes can be, well pretty boring usually.  Thankfully, this recipe is easy, delicious, and mostly healthy (depending on whatever fad diet you are on...heh).  

I am of the habit of cutting veggies for stir fry or basically any recipe super thin so it cooks thoroughly, but this concept of cutting them as thick as you can cook them is excellent.  Lots of simple ingredients, definitely give it a whirl.

I made this dish as a side to the gnocchi dish (recipe button below) and it was super excellent together.  The roasted flavor of the veggies alongside the browned butter sage sauce was perfect.  

Roasted Parmesan Zucchini



3 medium zucchini's (or however many you need, its up to you), washed

Shaved parmesan

Handful of basil chopped

Salt and pepper to taste

1/3 cup of olive oil

  1. Cut the zucchini into 1.5 inch pieces, the key here is that they should be THICKLY cut.  
  2. Salt both sides of the zucchini and place on a paper towel for two hours to dry out some.  Zucchini has TONS of water in it so unless you prefer soggy veggies...
  3. Heat up the olive oil in a pan over medium high heat.
  4. Pepper the top side of the zucchini and place it down into the pan, then pepper the other side while its in the pan.
  5. Cook until brown, usually this is about 8 minutes, just keep an eye on it.
  6. Flip and cook the other side, it should start smelling like a roasty flavor.
  7. Plate zucchini and top with Parmesan shavings and chopped basil strips.

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