Zucchini in a different way.
Zucchini (also known as courgette – yes there’s still Kiwi in me!) is such a versatile vegetable. All mums know that this is your go-to when you need to add extra veggie goodness into a meal. It doesn’t have a strong taste and often when combined with other ingredients, you can’t taste it at all. This is the one vegetable I always have in my fridge. I’ll grate it into pasta sauces or meatballs, bake it with other roast veggies, make a zucchini slice for the kids, or fry it as a side dish when having steak or chicken. When you just boil zucchini it tastes quite bland. Surely there was more I could do with this vegetable.
So I decided to try something a little different.
This time I resorted to good ol’ Pinterest for inspiration. Scouring through a number of recipes, I settled on one that was quick and easy to whip together. I made Baked Parmesan Zucchini and they were delicious… even Daniel loved it despite being a cheese hater. The kids didn’t like it so much – but there aren’t many veggies they’ll eat as a side dish of something distinguishable and nourishing – they both prefer it cooked into a total meal package. I think most kids are like that until they get older. But thank goodness Caitlyn’s tastes are now changing… she will eat some veggies as a side, just not zucchini.
With this recipe, the key is to not let the zucchini overlap when you put them on the oven tray. If you do let them overlap, the parmesan will fuse together making them either come off the rounds when you transfer them into a bowl or stick together. I prefer some uniformity so spread them out with just a little breathing space to avoid them touching. That means you’ll need to lay down the rounds on a couple trays to feed four people.
The one problem? If you weren’t quick enough, you’d miss out! They were gobbled up in lightning speed.
Want another delicious recipe?
If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.
Baked Parmesan Zucchini
Ingredients
- 4 zucchini, medium
- Garlic salt
- Pepper, optional
- Mixed herbs
- 1/4-1/2 cup Parmesan cheese, grated
Instructions
- Place your oven rack into the centre position in your oven and preheat to 220 degrees celsius.
- To prepare the zucchini rounds, chop off both ends then slice the zucchini into rounds about 75mm thick.
- On two baking trays lined with baking paper, lay down the zucchini rounds so they lie flat and don't overlap.
- Lightly sprinkle all the rounds with garlic salt, pepper and mixed herbs.
- Sprinkle all the rounds with parmesan cheese. How much you use is up to your taste preference but I only used 1/4 cup for a light sprinkling.
- Bake for 12-15 minutes, or until parmesan turns golden brown.
- Serve immediately!